Jerusalem artichoke soup with crispy chorizo
40 min
This very simple Jerusalem artichoke soup pairs so well with a sprinkling of spicy, crispy chorizo bits. Makes a lovely starter.
1 person made this
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 60ml white wine
- 200ml chicken stock
- 800g Jerusalem artichokes, peeled and chopped
- 1 medium potato, peeled and chopped
- salt and pepper to taste
- 8 slices chorizo, cut into 1cm squares
- 2 tablespoons Greek yoghurt
- 100ml milk, or as needed
- 1/4 teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Heat the oil in a large saucepan. Add the onion and garlic, and cook until soft but not browned. Add the white wine and allow most of it to evaporate.
- Add the Jerusalem artichokes and stir. Cook for 2 minutes, then add the potato. Add the chicken stock, then add water to cover. Bring the mixture to the boil, then reduce to a simmer. Add salt and pepper, and simmer until the vegetables are tender, about 15 minutes.
- Meanwhile, add the chopped chorizo to a small frying pan and heat over medium heat. Cook the chorizo, stirring occasionally, until it is crisp. Remove the bits from the pan and place on a piece of kitchen paper to cool and soak up excess oil.
- Once the veg is soft, puree the soup using an immersion blender or a liquidiser. While pureeing, add the yoghurt. Add the milk in a steady stream till you reach your desired consistency.
- Add the ground nutmeg, then taste to adjust the salt and pepper as desired. Serve bowls of soup with a sprinkling of chorizo bits and chopped parsley.
