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Jerusalem artichoke soup with crab and preserved lemon
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in a decadent dinner using Jerusalem artichokes from the market, paired with luxurious crab and zesty preserved lemon, as suggested by Katie Quinn Davies.
Ingredients:
  • 50g butter
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, finely chopped
  • 1.2kg Jerusalem artichokes (see notes), peeled, roughly chopped
  • 1/4 bunch flat-leaf parsley, leaves picked, plus extra leaves to serve
  • 2L (8 cups) chicken style liquid stock
  • 125ml thickened cream
  • 250g cooked crabmeat (see notes)
  • 2 preserved lemon quarters (see notes), white pith and flesh removed, zest thinly sliced
  • Lemon-infused olive oil, to serve (see notes)
Instructions:
  • In a large saucepan, melt the butter over low heat. Stir in the onion, celery, and garlic and cook for 10-15 minutes until softened.
  • Combine the artichoke, parsley, and stock in a pot and bring to a boil. Simmer over medium heat for 15-20 minutes until tender.
  • Blend until velvety smooth. Pour soup back into the pan and gently heat over a medium flame. Season to taste, then add cream off the heat.
  • Ladle the soup into bowls, then garnish with crab, preserved lemon, and extra parsley. Finish with a drizzle of lemon oil, if desired, and serve immediately.

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