Winter Roots soup with Jerusalem artichoke cream

3:10 pm on 27 May 2016

Ingredients:

  • Large beetroot 600g
  • Celeriac 600g
  • Fine diced onion 250g
  • Garlic cloves [peeled and thinly sliced] 10g
  • Village Press frantoio olive oil 40ml
  • Chopped rosemary leaves 2g
  • Vegetable stock 1 litre
  • Plus extra sprigs of rosemary and garlic cloves

Artichoke cream:

  • Jerusalem artichokes 250g
  • Crème Fraiche 75g
  • Fresh cream 100 ml

Method

Wash the Beetroot and celeriac and cut in half leaving the skin on, preheat oven to 190 C. On 2 separate oven trays place a sheet of foil place the beetroot in 1 the celeriac in the other and season with sea salt, rosemary sprigs, drizzle of olive oil and crushed garlic cloves wrap in the foil seal well and bake in the oven till tender 45-60 minutes. Allow to cool in the foil for 20 minutes before opening.

Meanwhile prepare the artichoke by washing well and slice very thinly fry in olive oil in hot pan till golden then place in oven for 10-15 minutes till tender place artichoke in a blender and add the fresh cream to the pan to ‘de-glaze’ put cream in blender and puree till smooth. Allow to cool a little then fold in an equal amount of crème fraiche.[Check seasoning]

To finish the soup: 15 minutes before the beetroot and celeriac are ready place the oil in a pot with the garlic saute on a low heat till the garlic is just starting to turn golden then add the rosemary then the onions turn up the heat a little cover the pot and sweat the onions till tender but with no colour.

Peel the beetroot and celeriac and cut into even cubes [about 5mm square] once the onions are ready add the beet/celeriac gently stir in then add the vegetable stock bring to a simmer and cook for 15-20 minute check the seasoning and serve hot in soup bowls  with a dollop of the artichoke cream on top.

From Jesse Mulligan, 1–4pm

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