Jerusalem Artichoke Soup With Crab And Preserved Lemon

Katie Quinn Davies recommends taking advantage of the abundance of Jerusalem artichokes at farmers markets and pairing them with crab and preserved lemon for a luxurious dinner

The ingredient of Jerusalem Artichoke Soup With Crab And Preserved Lemon

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

The Instruction of jerusalem artichoke soup with crab and preserved lemon

melt butter in a large saucepan over low heat add onion celery and garlic cook stirring for 10 15 minutes until softened
add artichoke parsley and stock bring to the boil then reduce heat to medium and cook for 15 20 minutes until tender
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
divide soup among bowls top with crab preserved lemon and extra parsley drizzle with lemon oil if using then serve

Nutritions of Jerusalem Artichoke Soup With Crab And Preserved Lemon

calories: 278 913 calories
calories: 13 grams fat
calories: 7 4 grams saturated fat
calories: 28 5 grams carbohydrates
calories: 4 9 grams sugar
calories: n a
calories: 17 5 grams protein
calories: 69 milligrams cholesterol
calories: 1392 milligrams sodium
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calories: nutritioninformation