Updated: Jerusalem Artichoke Soup 3.0 – with the Best Topping!

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Even though I obviously think about other things too (work, skincare, loved ones) food is on my mind a lot. I don’t actively think about it all the time but sometimes thoughts about food are idling in the background until they need my attention.

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And it was one of those idling thoughts that led to the discovery of the best topping for my favourite soup!

I have used prosciutto crumbs a lot lately (because they’re so so delicious!!) and suddenly it hit me that maybe they would work as topping for my creamy Jerusalem artichoke too? And yes, they did!

They’re not as salty as bacon (tried that but it didn’t work for me), yet offer a nice texture (unlike fried mushrooms – tried that too!) and they accompany my already favourite topping of chopped shallots perfectly.

Soooo, let me introduce you to my newly perfected Jerusalem soup recipe – with that wonderful new topping! Hope you like it too!

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Jerusalem artichoke soup 3.0, serves 4 as a starter

2 shallots, finely chopped 

1 tbsp butter

750 g Jerusalem artichokes, peeled and cut into similar sized pieces

water

1/2 good-quality stock cube (chicken or vegetable)

100 ml double cream

salt and pepper

Topping: 

3 slices prosciutto

1 shallots, finely chopped 

Fry the onions until soft in the butter without browning. Add the Jerusalem artichokes and fry for a minute. Cover with boiling water. Add salt and the stock cube and bring to the boil. Once the Jerusalem artichokes are soft, drain half the cooking liquid but keep it aside. Purée the Jerusalem artichokes and remaning water (adding more of the cooking water if needed) until you have a thick soup. Add the cream to the soup and bring it to the boil again. Season to taste. 

While the soup is underway, pre-heat the oven to 200C. Place the prosciutto slices on a baking parchment covered tray and let them crisp up in the oven for approx 5 minutes.  Leave to cool and chop it into crumbs.

Divide the soup between four bowls. Add chopped shallots and prosciutto crumbs. 

Updated: Gnocchi with Creamy Butternut Sauce, Browned Butter and Prosciutto Crumbs

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As I stated in my November post – I think this dish is perfect for this time of year. Obviously the pumpkin fits well as it’s in season, but the creamy sauce and fluffy gnocchi is also like a big autumnal hug in a bowl, that one most definitely need right now.

The original recipe is great for weeknight comfort, but cooking for my boyfriend on a Friday night I felt it could do with some jazzing up. So this is the elevated Friday night (or  dinner party) version for when you want to impress but still keep it fairly simple.

If you can’t be bothered with my whole ensemble of extras, and only want to jazz it up in a simple way then just add the prosciutto crumbs, because they have the biggest impact! And the thyme for some freshness!

And the sage is slightly redundant in itself, but it gives a subtle flavour to that glorious browned butter; you don’t need to put the sage on the plate.

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Gnocchi with creamy butternut sauce, browned butter and prosciutto crumbs, serves 2

1/2 butternut squash

olive oil

salt & pepper

approx 300 g gnocchi, cooked according to the instructions on the packet 

50-100 ml single cream

grated nutmeg

a few thyme sprigs

finely grated parmesan

a few sprigs of thyme 

4-6 sage leaves

50 g salted butter 

2 slices prosciutto

Peel the squash and remove the strings and seeds. Cut into even-sized pieces and place in a roasting tin. Drizzle with olive oil and season. Stir to coat all the pieces with oil. Place in the oven and roast until the pumpkin is soft, approx 35 mins in 200C. 

Cook the gnocchi and keep it warm.  

Place the prosciutto slices on a parchment lined oven tray and bake until crispy for approx 5 mins in 200C. Let cool on kitchen towel. Chop coarsely and set aside. 

Purée the roasted squash with a stick blender. Add (cold) cream until you have a nice thick sauce. Season with salt, pepper, nutmeg and grated parmesan. Heat up the sauce in a non-stick saucepan while stirring, if needed.

Melt the butter in a frying pan over medium-high heat and fry the sage leaves. Remove from pan and drain on kitchen towel. Keep the butter on the hob until it’s browned. Remove from the hob when it smells nutty and has a brown (but not very dark brown) colour. 

Mix the gnocchi into the sauce and divide into bowls. Add the sage leaves (if using), drizzle with browned butter and scatter with prosciutto crumbs and thyme leaves. Serve with grated parmesan.   

Recipe: Girolle toast 2.0

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I don’t know about you, but I LOVE mushrooms, and especially girolles! They’re coming into season at the same time as my beloved crayfish, so to start off the little crayfish party we had in Sweden (a must when you have a London visitor in August!), we had these absolutely delicious little girolle toasts with cognac and cream. (I’ve made similar ones before but this version is even better, I promise!)

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They went down a treat and I got praise like “I could eat these EVERY day!”, and I must agree that they were divine. The combination of mustard and cognac with the smooth cream is just delicious and the grated cheese to finish adds an extra layer of flavour.

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You simply must try them, either as little canapés (in which case I would cut each bread slice into four instead of two) or like this; as a little starter with a glass of pink champagne.

With the crayfish we had some more girolles, because why not?!, on top of the Västerbotten cheese quiche. If you’re planning a crayfish party you simply must try it!

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Kantarelltoast 2.0, serves 4 as a starter

5 slices regular white bread, crusts removed and the slices cut on the diagonal into triangels

2 tbsp butter + a splash of oil for frying the bread

150 g girolle mushrooms, rinsed

1 large shallots, finely chopped

1 garlic clove, finely chopped

4 tbsp butter + a splash of oil for frying onions, garlic and mushrooms

2 tbsp cognac

100 ml double cream

1-2 tsp Dijon mustard

salt and pepper

chopped parsley

To garnish:

finely grated Västerbotten cheese (parmesan would work too)

Fry the bread in butter and a little oil on medium-low heat until golden brown on both sides. Leave to drain on kitchen towel. 

Fry the onions and garlic in some of the butter and oil ton medium heat until golden. Remove from the pan and fry the mushrooms with more butter and oil on medium-high heat. When the mushrooms are cooked, turn the temperature down to medium and add the garlic and onions to the pan. Season. Add the cognac and let some of it evaporate before adding the cream. Add the mustard and taste until you’re happy with the flavour. Adjust the seasoning and add a little more cognac if needed. Stir with a whisk while the sauce thickens. It should be thick but still a touch runny when it’s done (and full of flavour). Add the parsley and spoon the mushroom mixture onto the fried bread slices and top with grated cheese.