Jerusalem artichoke soup  next crab and preserved lemon

Jerusalem artichoke soup next crab and preserved lemon

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Katie Quinn Davies recommends taking advantage of the abundance of Jerusalem artichokes at farmers markets and pairing them behind crab and preserved lemon for a luxurious dinner

The ingredient of Jerusalem artichoke soup next crab and preserved lemon

  1. 50g butter
  2. 2 onions, chopped
  3. 2 celery stalks, chopped
  4. 4 garlic cloves, finely chopped
  5. 1.2kg Jerusalem artichokes (see notes), peeled, just about chopped
  6. 1/4 bunch flat-leaf parsley, leaves picked, improvement new leaves to help
  7. 2L (8 cups) Massel chicken style liquid increase
  8. 1/2 cup (125ml) thickened cream
  9. 250g cooked crabmeat (see notes)
  10. 2 preserved lemon address (see notes), white pith and flesh removed, zest thinly sliced
  11. Lemon-infused olive oil, to serve (see notes)

The instruction how to make Jerusalem artichoke soup next crab and preserved lemon

  1. Melt butter in a large saucepan over low heat. mount up onion, celery and garlic. Cook, stirring, for 10-15 minutes until softened.
  2. amass artichoke, parsley and stock. Bring to the boil, then edit heat to medium and cook for 15-20 minutes until tender.
  3. Transfer to a blender and whiz until smooth. Return soup to the pan more than medium heat, season, after that loving through. separate from heat and stir in cream.
  4. Divide soup in the middle of in the midst of bowls. peak with crab, preserved lemon and new parsley. Drizzle next lemon oil, if using, later serve.

Nutritions of Jerusalem artichoke soup next crab and preserved lemon

calories: 278.913 calories
fatContent: 13 grams fat
saturatedFatContent: 7.4 grams saturated fat
carbohydrateContent: 28.5 grams carbohydrates
sugarContent: 4.9 grams sugar
fibreContent:
proteinContent: 17.5 grams protein
cholesterolContent: 69 milligrams cholesterol
sodiumContent: 1392 milligrams sodium

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