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.)