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How to make Jerusalem artichoke soup with crab and preserved lemon

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 50g butter
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, finely chopped
  • 1.2kg Jerusalem artichokes (see notes), peeled, roughly chopped
  • 1/4 bunch flat-leaf parsley, leaves picked, plus extra leaves to serve
  • 2L (8 cups) Massel chicken style liquid stock
  • 1/2 cup (125ml) thickened cream
  • 250g cooked crabmeat (see notes)
  • 2 preserved lemon quarters (see notes), white pith and flesh removed, zest thinly sliced
  • Lemon-infused olive oil, to serve (see notes)

Method

  • Step 1 Melt butter in a large saucepan over low heat. Add onion, celery and garlic. Cook, stirring, for 10-15 minutes until softened.
  • Step 2 Add artichoke, parsley and stock. Bring to the boil, then reduce heat to medium and cook for 15-20 minutes until tender.
  • Step 3 Transfer to a blender and whiz until smooth. Return soup to the pan over medium heat, season, then warm through. Remove from heat and stir in cream.
  • Step 4 Divide soup among bowls. Top with crab, preserved lemon and extra parsley. Drizzle with lemon oil, if using, then serve.