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Vegetarian & Vegan

jerusalem artichoke soup with celery leaf pesto and celery salt croutons

letsforker | Jul 21, 201508:30 AM    

Serves 4

500g jerusalem artichokes, peeled, diced into 1cm cubes
2 large potatoes, peeled, diced into 1cm cubes
2 stalks celery, sliced
2 cloves garlic, crushed
1 tbsp olive oil
1L vegetable stock
1/2 cup thickened cream
Sea salt and freshly cracked black pepper

CELERY LEAF PESTO
1/2 cup celery leaves
1 clove garlic
2 tbsp finely chopped marinated artichoke hearts
30g walnuts
Juice from 1/2 lemon
Olive oil
Sea salt and freshly cracked black pepper

CELERY SALT CROUTONS
2 thick slices sourdough, cut into 2cm cubes
1/4 cup olive oil
1/2 tbsp celery salt

Preheat oven to 150ºC fan. In a clean plastic bag add bread cubes, olive oil and celery salt. Toss to coat then spread evenly onto a baking tray. Bake for 20 mins, turning half way. Set aside.

In a small food processor or mortar and pestle, combine celery leaves, garlic, marinated artichoke and walnuts. Blitz until roughly chopped. Add lemon juice then slowly drizzle in olive oil, keeping the motor running, until you reach a runny consistency. Season with salt and pepper.

Heat 1 tbsp olive oil in a heavy based saucepan over medium heat. Add jerusalem artichoke, potato, celery and garlic and fry, stirring regularly, for 5 mins. Add the stock along with an additional 350ml water. Season with salt and pepper. Bring to the boil, then drop heat to low and allow to simmer for about 30 mins or until potato is soft when poked with a fork. Allow to cool slightly before blending with a stick blender until smooth. Stir through cream then season again, to taste.

Serve soup with a hearty dollop of the celery leaf pesto and a sprinkling of the croutons.

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