Delpeyrat and Saint Jean’s recipe for this delicious, creamy velouté puts an all-too-often overlooked vegetable – the Jerusalem artichoke – centre stage. Perfect as a starter for Christmas dinner or as a light lunch or supper over the festive season, this gorgeous soup looks as though it’s decorated with tiny Christmas trees and is guaranteed to put a smile on the face of your guests.
- 4 slices of smoked salmon
- 400g Jerusalem artichokes
- 1 leek (white only)
- 1 lard potato
- 100g unsmoked lardons
- 1/2 litre vegetable stock
- 1 tbsp olive oil
- 20 cl crème fraîche
- 1 tsp pink peppercorns
- A few springs of dill
1Wash and peel Jerusalem artichokes and potatoes.
2Cut them into pieces.
3Wash the white of the leek and chop it.
4Heat the oil in a large saucepan.
5Fry the leek and lardons for 5 minutes.
6Add the Jerusalem artichokes and potato pieces.
7Cover with stock.
8Cook for 30 minutes.
9Blitz the soup in a blender and add the crème fraîche.
10Fill 4 soup plates.
11Place salmon slices and decorate with pink peppercorns and dill sprigs. Serve immediately.