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Jerusalem artichoke soup with crispy Parma ham
Fruit and vegetables
1
onion
, diced
3
garlic
cloves, chopped
1 tsp chopped fresh
thyme
500g/1lb 2oz
Jerusalem artichokes
, peeled and thinly sliced
salt and freshly ground black
pepper
2
Jerusalem artichokes
, peeled and thinly sliced
1 tbsp chopped fresh
parsley
1
garlic
clove, chopped
salt and freshly ground black
pepper
Tins, packets and jars
500ml/18fl oz light
chicken stock
Cooking ingredients
2 tbsp
olive oil
1
bay leaf
6–8 tbsp
oil
, for frying
50g/1¾oz
pine nuts
, toasted
2–4 tbsp
olive oil
splash muscatel
vinegar
Dairy, eggs and chilled
25g/1oz
butter
200ml/7fl oz
milk
100ml/3½fl oz
double cream
Other
2 thin slices
Parma ham
, cut into thin strips
Back to recipe
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