Jerusalem artichoke soup with flaked salt cod and grilled leek

Jerusalem artichoke soup with flaked salt cod and grilled leek

By
From
Nuovo Mondo
Makes
10
Photographer
Alan Benson

When making soup it takes pretty much the same amount of time to make a large or small quantity. You can make less of this soup to serve fewer people than ten, but it keeps really well in the freezer for a quick mid-week meal.

Ingredients

Quantity Ingredient
50g unsalted butter
1 tbsp diced pork fat, lardo or pancetta (optional)
2 brown onions, peeled and chopped
10 sage leaves, stems discarded
1 head garlic, halved crosswise
50ml vegetable oil or grapeseed oil
2kg jerusalem artichokes, peeled and sliced
2 potatoes, peeled and sliced
2 litres Chicken stock
100ml pouring cream
1 tbsp truffle oil
salt
500g Salt cod
20-30 baby leeks, white part only
extra-virgin olive oil, for drizzling

Method

  1. Melt the butter and pork fat in a saucepan over medium heat. Add the onions, sage, garlic and oil and cook until the onion has softened but not coloured (otherwise it will turn the soup grey).
  2. Add the artichoke, potato and stock, bring to the boil, then reduce the heat to low. Simmer for about 20 minutes, or until the artichoke is tender. Reserve about a quarter of the cooking liquid, and transfer the vegetables and remaining liquid to a blender or food processor. Blend or process the vegetables until very smooth, adding the reserved liquid as required to adjust to the desired consistency. Pour into a clean pan and stir in the cream, truffle oil and salt. Set aside in a warm place.
  3. Flake the salt cod and set aside.
  4. Preheat a heavy-based frying pan or grill pan until smoking hot. Add the leeks, cut-side down, and char for about 10 seconds. (If the leeks are thicker than a pencil, blanch in boiling water for 30 seconds before grilling.) Remove from the heat and slice each piece in half lengthwise.
  5. Ladle the soup into bowls and top with the salt cod. Garnish with the leeks and drizzle with some good-quality olive oil.

Stefano:

  • Salt cod, or baccalà, seems like an exotic fixation here in Australia. It is not until you visit places like Spain, Portugal and Italy that you realize what a magnificent and popular ingredient it is. Salt cod is readily available here in Australia and has the potential to become just as popular as other adopted mediterranean ingredients. Many shops now offer baccalà desalinated and ready for use – making this once timeconsuming ingredient more approachable for the home cook.
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