Ingredients
- Jerusalem artichokes
- olive oil
- onion
- garlic
- thyme
- cooked chestnuts
- chicken stock
- double cream 400ml
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Spread the artichokes on a tray and drizzle over a little olive oil. Season with salt and pepper, and roast for 15-18 minutes until they’re golden brown and tender. In the meantime, add a drizzle of olive oil to a pan on a medium heat. Add the onion, garlic and thyme, season with salt and pepper, and fry for 10 minutes until soft but they don’t take on any colour.
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Step 2
Tip the cooked artichokes and half of the chestnuts into to the pan with the onions. Give everything a good stir and then add the chicken stock and simmer for 10 minutes. Add the cream and bring to the boil. Whizz in a liquidizer or with a stick blender until smooth and strain through a fine sieve.
-
Step 3
Crush the remaining chestnuts into smaller pieces and dry fry until they become a little crunchy, take out and allow to cool a little.
-
Step 4
To serve, heat the soup back up, pour into bowls, and sprinkle over the roasted chestnuts. Finish with a drizzle of olive oil and a few fresh thyme leaves.
Nutritional Information
- Kcals 766
- Fat 56.9g
- Saturates 34g
- Carbs 48.4g
- Fibre 7.4g
- Protein 11.4g
- Salt 0.5g
