A genius combination by Gill Meller, unusual and totally delicious. Gill deep fries the artichoke skins and some extra nori sheets as a garnish, which looks fab but too much for us to manage on our lunch break.
Jerusalem artichoke, almond and seaweed soup – serves 4
- 500g Jerusalem artichokes, peeled and finely sliced
- 1 tbsp extra-virgin olive oil, plus extra to serve
- 1 onion, thinly sliced
- 1 leek, thinly sliced
- 2 cloves of garlic, sliced
- 100g whole almonds, soaked overnight in water
- 2 nori seaweed sheets
- 1.2 litres of vegetable stock
Put a large heavy-based pan over a medium heat, then heat the olive oil. Add the artichoke slices, the onion, leek, garlic and soaked nuts. Season generously, then cook, stirring often for 8-10 minutes.
Tear the nori sheets into the pan and add the stock. Bring to a simmer, then cook gently for 20-30 minutes or until the artichokes are soft.
Whizz the soup to a smooth purée, then season again. Leave to stand for a few minutes before serving in warm bowls with some of your best olive oil drizzled over.
(Original recipe from Root Stem Leaf Flower by Gill Meller, Hardie Grant, Quadrille, 2020.)
Jono & Jules do food & wine 