Jerusalem artichoke soup with walnuts & pear salad

30 Min
4 People
Rating starstarstarstarstar
A creamy, artichoke soup packed full of flavour, topped with a sprinkle of walnuts and paired with a fresh side salad, this dish is perfect to warm you up while watching the rain pour down on a cold winters night.

Upsize option - semi-dried tomatoes.
1. Bring 1.5L of water with stock cube to boil in a saucepan. Peel and dice carrots, parsnips and artichokes (see notes). Chop spring onions (reserve tops for salad). Add to saucepan as you go. Simmer for 10-15 minutes, or until vegetables are tender.

2. Chop walnuts and place in a frypan with 1 tsp oil, and 1 tsp honey. Stir and cook for 3-4 minutes, or until coated and golden. Season with salt and pepper to taste. Set aside.

3. Whisk together 2 tbsp olive oil, 1/2 lemon juice, 1/2 tsp honey and 1/2 tbsp dijon. Season with salt and pepper to taste.

4. Tear lettuce, slice cucumber, spring onion tops and pear. Drizzle with dressing to taste.

5. Use a stick mixer to blend vegetables until smooth or desired consistency. Stir in 3 tbsp of dairy. Bring to the boil and simmer for 2-3 minutes. Season with salt and pepper to taste.

6. Divide soup evenly between bowls. Top with walnuts. Serve with side salad.

Cut off any small bumps on artichokes to help smooth out before peeling. 

Upsize option - semi-dried tomatoes
Toss through the salad to serve.
Carrots 3
Parsnips 2
Jerusalem Artichokes 600g
Spring onions 1/2 bunch
Walnuts 1 packet (50g)
lemon 1/2
Festival lettuce 1/2
Continental cucumber 1/2
Pear 1

From your pantry:
oil (for cooking + olive), salt, pepper, stock cube (1), dairy of choice (milk, cream or sour cream), dijon mustard, honey