Say hello to the perfect winter warmer this season, as executive head chef of the gibson hotel, Igor Cikarev, serves up Jerusalem artichoke and potato soup. This deliciously moreish and hearty vegetable soup comes topped with crispy artichoke flakes and herbaceous chive oil.
The potatoes give the soup a creamy texture to keep you fuller for longer, while the Jerusalem artichoke adds a real nutty and savoury taste. To create this recipe at home, just follow the simple method below.
–20g of butter
–1 tbsp of oil
–2 onions diced
–3 garlic cloves, minced
–1 large potato
–500g Jerusalem artichoke
–200ml of vegetable stock
–200ml of full fat milk
–20g fresh sage leaves
–50ml olive oil
–100g fresh chives
–25g baby spinach 125ml olive oil
–Salt and black pepper to taste
For the soup
1. Heat the butter and oil in a large saucepan and cook the onion and garlic on a medium heat for 5-10 minutes, until soft and translucent
2. Chop the potato into chunks and peel and chop the Jerusalem artichoke
3. When the onions are cooked, add the other vegetables to the pan, and mix well. Add the vegetable stock, milk and cover with a lid
4. Cook for around 20-25 minutes, stirring every now and then until all the vegetables are very soft. When the vegetables are ready, use a hand blender to blend the soup until smooth. Season with a salt & black pepper to taste.
For the Jerusalem artichoke crisps
1. For the artichoke crisps, use a hand peeler to slice the artichoke lengthwise as thinly as possible
2. Deep fry until golden and crispy, (don’t overcook!) then leave to drain on kitchen paper and season with salt
For the crispy sage leaves
1. Heat sage leaves in oil in a small skillet over medium-high heat until hot
2. Fry 6–8 sage leaves at a time until crisp, for 2–3 seconds at a time. Transfer with a fork to paper towels and sprinkle generously with coarse salt
For the chive oil
1. Wash, trim and blanch the herbs in the boiling water for 30 seconds
2. Refresh herbs in the icing water then chop roughly and mix with the olive oil
3. Add all to the blender and blitz for 5 minutes
4. Pass the oil through a fine sieve. Transfer the herb oil to the container and keep in the fridge
5. Serve soup hot. Drizzle with a bit of chive oil and topped with crispy sage leaves and artichoke crisps
Igor Cikarev is the executive head chef at the gibson hotel.
A Russian native from Riga, Igor got his start in the Latvian capital and has continued to grow his experience over the years.
Chef Igor also cooks for many of Ireland’s romance seekers on RTÉ’s popular TV show, First Dates, which is filmed at the gibson hotel in Dublin.
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