Jerusalem Artichoke, Chestnut & Spinach Soup.


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I made this Jerusalem Artichoke, Chestnut & Spinach Soup with a parsley and roasted hazelnut pesto, inspired by Ottolenghi, which was utterly divine. It is perfect for a dinner party or a warming comforting meal.

 Ingredients


Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.

 Recipe

Jerusalem Artichoke, Chestnut & Spinach Soup.

Jerusalem Artichoke, Chestnut & Spinach Soup.

Ingredients

    Pesto ingredients:
  • 100g whole hazelnuts
  • 2 cloves of roasted garlic
  • Extra virgin olive oil (EVOO)
  • Large bunch of organic parsley, washed
  • Sea salt and black pepper
  • Soup ingredients:
  • 5/6 medium sized jerusalem artichokes, washed, peeled and roughly chopped
  • 3 shallots, roughly chopped
  • 1 clove of garlic, roughly chopped
  • A small bunch of organic spinach, washed
  • Organic vegetable stock
  • A packet of ready cooked chestnuts
  • Extra virgin olive oil (EVOO)
  • Sea salt and black pepper

Instructions

    To make the soup:
  1. Start by preparing the soup by heating EVOO in a pan and when hot add the shallots, and cook until translucent;
  2. Add the artichokes and garlic, and cook for a minute;
  3. Pour in enough hot vegetable stock to cover all of the vegetables and about an additional 2cm of liquid above;
  4. Season with salt and pepper, give it a good stir and pop on a lid, on a low heat for about twenty minutes;
  5. Once the artichokes are cooked (you'll be able to easily poke it with a knife, like a boiled potato), add in the chestnuts and cook for a further ten minutes;
  6. Add in the spinach, turn off the heat and place the lid on the pan for five minutes;
  7. After five minutes the spinach will have wilted, and you can leave it to cool whilst you prepare the pesto.
  8. To make the pesto:
  9. Turn on the oven to around 220, and place the whole garlic cloves and hazelnuts to roast whilst you're preparing the pesto ingredients;
  10. After ten minutes, take out of the oven and the garlic should be soft to touch (be careful touching it, use a knife or fork), and the hazelnuts should be browned;
  11. Peel the garlic;
  12. Place the washed parsley, a good glug on EVOO, seasoning, the roasted garlic and nuts into the food processor and blend until smooth - you may need to add extra olive oil to get it to smooth consistency (I find this is personal preference);
  13. Remove the pesto and place it in an air tight container, and pour a few millimetres of EVOO on the top to preserve it. This will keep in the fridge for a few weeks.?
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