The Nicol Edit / Fine Dining at Home
From Humble Roots to Restaurant-Worthy Elegance
Silky Jerusalem artichoke and leek soup, golden seared king prawns, delicate crispy potato ribbons and fragrant chive oil.
An elegant modern British starter that brings together comforting seasonal vegetables and the finesse of restaurant-style cooking.
Discover the RecipeThe Story Behind the Dish
A Little Luxury in Every Spoonful
There is something captivating about transforming an overlooked vegetable into the centrepiece of an extraordinary meal.
Jerusalem artichokes may be modest in appearance, but beneath their irregular skins lies a delicate, nutty sweetness that becomes beautifully mellow when cooked.
For this Nicol Retailer creation, Jerusalem artichokes are gently simmered with sweet leeks and banana shallots, then blended into a velvety soup.
Golden king prawns bring a subtle seafood sweetness. Fine potato ribbons add an irresistible crunch, while emerald-green chive oil introduces freshness and colour.
“The secret to memorable cooking is not how many ingredients you use, but how beautifully they work together.”
The result is a dish that feels special enough for a dinner party, yet remains achievable in the home kitchen.
Ingredient Spotlight
Why Jerusalem Artichokes Deserve Your Attention
Despite their name, Jerusalem artichokes are neither from Jerusalem nor the same vegetable as globe artichokes. They are edible tubers of a sunflower species, valued for their gently sweet, earthy and nutty character.
They are especially appealing in cooler-weather cooking, when their flavour lends itself to silky soups, delicate purées and roasted vegetable dishes.
In this recipe, their natural character remains the star. The supporting ingredients are chosen to enhance rather than overwhelm it.
From the Nicol Retailer Pantry
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The Flavour Edit
Five Elements, One Beautifully Balanced Dish
01 / Jerusalem Artichokes
Naturally nutty and delicately sweet, creating the silky foundation of the soup.
02 / Sweet Leeks
Slowly softened to bring gentle sweetness and roundness to the flavour.
03 / King Prawns
Briefly seared for a golden finish and succulent seafood texture.
04 / Potato Ribbons
Thin, golden and crisp, providing a beautiful contrast to the smooth velouté.
05 / Chive Oil
Fresh, aromatic and vividly green, bringing the final flourish to the bowl.
At the Table
Restaurant Theatre, Without the Fuss
Imagine a warmed white bowl arriving at the table. At its centre sit golden king prawns, framed by a smooth ivory soup. Delicate potato ribbons add height, while tiny droplets of green chive oil catch the light.
The presentation is restrained, but the effect is memorable. Every ingredient has a purpose.
“A beautiful starter should awaken the appetite, invite conversation and leave guests looking forward to the next course.”
Ready to Cook?
Your Fine-Dining Moment Starts Here
Follow the complete recipe below for ingredient measurements, equipment, cooking times, chef’s instructions and estimated nutrition per serving.
View the Full Recipe
Jerusalem Artichoke & Leek Soup with Seared King Prawns, Chive Oil and Crispy Potato Ribbons
Equipment
- Heavy-bottomed saucepan For simmering the soup
- High-speed blender or stick blender For a silky velouté
- Fine-mesh sieve For a restaurant-style texture
- Frying pan For searing the prawns
- Mandoline or vegetable peeler For thin potato ribbons
- Deep saucepan and cooking thermometer For frying potato ribbons at 170°C
- Slotted spoon and kitchen paper For draining fried potato
- Small blender For making chive oil
- Kitchen scales and measuring jug
Ingredients
Jerusalem Artichoke & Leek Soup
- 800 g Jerusalem artichokes scrubbed, trimmed and chopped
- 180 g leeks white and pale green parts, finely sliced
- 80 g banana shallots finely chopped
- 8 g garlic approximately 2 cloves, crushed
- 25 g unsalted butter
- 15 ml extra virgin olive oil
- 700 ml vegetable stock 600ml initially; 100ml reserved to adjust consistency
- 80 ml double cream
- 3 sprigs fresh thyme
- 10 ml lemon juice
- fine sea salt to taste
- white pepper to taste
Seared King Prawns
- 240 g raw king prawns peeled and deveined; approximately 12 large prawns
- 15 ml olive oil
- 15 g unsalted butter
- 10 ml lemon juice
- 0.5 tsp finely grated lemon zest
- 5 g fresh chives finely chopped
- sea salt to taste
- black pepper to taste
Crispy Potato Ribbons
- 150 g Maris Piper potato peeled
- ml vegetable oil for deep-frying; amount used for frying varies
- fine sea salt a pinch
Chive Oil
- 25 g fresh chives
- 60 ml extra virgin olive oil
Instructions
Prepare the vegetables
- Scrub and trim the Jerusalem artichokes, removing any damaged areas. Chop evenly and keep in cold water with a little lemon juice until needed to minimise discolouration. Wash and finely slice the leeks.
Cook the soup
- Melt 25g butter with 15ml olive oil in a heavy-bottomed saucepan. Add the leeks and banana shallots and cook gently for 8–10 minutes until softened without browning.
- Add the garlic, drained Jerusalem artichokes and thyme. Cook for 2 minutes, stirring. Add 600ml vegetable stock and simmer gently for 20–25 minutes until the artichokes are tender.
Blend and finish
- Remove the thyme stems. Blend the soup until completely smooth, then pass through a fine-mesh sieve into a clean saucepan.
- Stir in 80ml double cream and 10ml lemon juice. Adjust with up to 100ml reserved stock until silky and pourable. Season with salt and white pepper. Keep warm without boiling.
Make the chive oil
- Blanch the chives in boiling water for 10 seconds and refresh immediately in iced water. Squeeze completely dry, blend with 60ml extra virgin olive oil until bright green and strain through a fine sieve.
Fry the potato ribbons
- Use a mandoline or peeler to cut the potato into very thin ribbons. Rinse briefly and dry thoroughly.
- Heat vegetable oil in a suitable deep saucepan to 170°C. Fry ribbons in small batches for approximately 2–3 minutes until golden and crisp. Remove with a slotted spoon, drain on kitchen paper and season lightly. Never leave hot oil unattended.
Sear the king prawns
- Pat the raw king prawns dry. Heat 15ml olive oil in a frying pan over medium-high heat. Sear the prawns in a single layer for approximately 1–2 minutes per side, depending on size, until opaque and cooked through.
- Add 15g butter, 10ml lemon juice and ½ tsp lemon zest. Toss briefly to glaze, then finish with 5g chopped chives, sea salt and black pepper.
Plate and serve
- Arrange approximately three seared prawns in each of four warmed shallow bowls. Pour the hot Jerusalem artichoke velouté around them, leaving the prawns visible. Add a small nest of crispy potato ribbons and finish with droplets of bright green chive oil. Serve immediately.
Notes
– Replace the 240g king prawns with 240g king oyster mushrooms, sliced lengthways into thick pieces.
– Replace the 40g unsalted butter used across the recipe with plant-based butter.
– Replace the 80ml double cream with 80ml unsweetened oat cream or another suitable plant-based cooking cream.
– Use vegetable stock suitable for vegans. Cooking instructions Prepare the Jerusalem artichoke and leek soup using the original method, substituting plant-based butter and cream. Heat 15ml olive oil in a frying pan over medium-high heat. Add the king oyster mushrooms and sear for approximately 3–4 minutes on each side until golden brown and tender. Finish with plant-based butter, fresh lemon juice, lemon zest and chopped chives. Serve the golden mushrooms in the centre of each bowl, surrounded by the silky Jerusalem artichoke soup. Garnish with crispy potato ribbons and vibrant chive oil. Chef’s recommendation – King oyster mushrooms provide a satisfying, meaty texture and delicate savoury flavour, making them an excellent alternative to king prawns. Gluten-Free Variation The original recipe does not require flour or breadcrumbs. To prepare a gluten-free version, use certified gluten-free vegetable stock and check that all packaged ingredients are suitable. Storage and Serving Refrigerate the soup promptly in a covered container and use within two days. Reheat until thoroughly hot. Prepare the prawns or mushrooms, crispy potato ribbons and chive oil separately for the best presentation.
Nutrition
The Nicol Edit / Beyond the Recipe
The Finishing Touch Is Everything
A beautiful dish is rarely defined by one ingredient. It is the harmony of flavour, texture and thoughtful detail that makes it unforgettable.
Now that you have discovered the recipe, explore the chef’s techniques, elegant variations and finishing touches that elevate this Jerusalem artichoke soup from comforting to exceptional.
01 / The Chef’s Notes
Five Secrets to a Restaurant-Quality Finish
Luxury in cooking often comes from restraint. A little patience, careful temperature control and an understanding of texture can transform a familiar ingredient into something remarkable.
Let the Leeks Whisper
Slowly soften the leeks and shallots without browning. Their gentle sweetness should support the Jerusalem artichokes, never compete with them.
Silk, Not Simply Smooth
Blend the soup thoroughly once the artichokes are completely tender. Passing it through a fine sieve creates a delicate, refined finish.
Golden, Succulent Prawns
Dry the king prawns before searing. Cook until opaque and fully cooked, then finish with lemon and chives. Avoid prolonged cooking, which can make the flesh tough.
The Perfect Golden Crunch
Slice the potato ribbons very thinly, rinse and dry them thoroughly. Fry in small batches and add at the last moment to preserve their crispness.
Finish with a Light Hand
Add small droplets of bright chive oil rather than a heavy drizzle. Allow the ivory soup, golden prawns and green oil to remain visually distinct.
“The most memorable plates are often those where every detail feels effortless, yet nothing has been left to chance.”
02 / The Plant-Based Edit
A Beautifully Different Interpretation
Jerusalem Artichoke Velouté with Golden King Oyster Mushrooms.
The elegance of this dish does not depend on seafood. For a sophisticated vegan alternative, replace the king prawns with thick slices of king oyster mushrooms.
Sear the mushrooms until golden on both sides, allowing their savoury flavour and satisfying texture to develop. Finish with fresh lemon zest, lemon juice and chives.
Replace the dairy butter with plant-based butter, use unsweetened oat cooking cream and choose a suitable vegan vegetable stock.
Keep the crisp potato ribbons and vibrant chive oil. Together, they preserve the contrast and elegance of the original dish.
The Chef’s Recommendation
Allow the mushrooms to develop a deep golden surface before turning them. Their rich savoury character provides a wonderful counterpoint to the naturally sweet Jerusalem artichokes.
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03 / The Entertaining Edit
Host Beautifully. Cook Calmly.
The pleasure of hosting should not be lost in the kitchen. With a little organisation, this elegant starter can be served with confidence and minimal last-minute fuss.
Prepare the soup, cool promptly and refrigerate in a covered container.
Prepare the chive oil, organise the ingredients and arrange your serving bowls.
Reheat the soup thoroughly. Sear the prawns and fry the potato ribbons fresh.
Arrange the prawns, pour the soup and finish with potato ribbons and chive oil.
“The finest hospitality feels relaxed. The preparation is thoughtful; the experience is effortless.”
04 / The Menu Edit
Build a Beautiful Menu Around the Soup
A well-considered menu is about rhythm. Each course should complement the next without overwhelming the palate.
Warm Artisan Bread
A small slice of toasted sourdough or rustic bread offers a simple contrast to the creamy soup.
Delicate Green Leaves
A lightly dressed salad with lemon and olive oil refreshes the palate between courses.
Simply Prepared Fish
Follow with a delicate fish dish, seasonal vegetables and a restrained citrus dressing.
Seasonal Vegetables
Pair the mushroom variation with a vegetable-led main course celebrating fresh herbs and seasonal produce.
05 / The Ingredient Journal
Everything You Wanted to Know
A little ingredient knowledge can make every recipe more rewarding.
What do Jerusalem artichokes taste like?
They have a gently sweet, earthy and nutty flavour. Cooking makes them tender and particularly suitable for soups and purées.
Should Jerusalem artichokes be peeled?
Not necessarily. Their thin skins are edible when thoroughly cleaned. Peeling can produce a paler, more refined soup.
Can the soup be prepared in advance?
Yes. Prepare the soup ahead, cool promptly and refrigerate. Reheat until thoroughly hot. Cook the prawns and potato ribbons shortly before serving.
Can I freeze Jerusalem artichoke soup?
Yes. Freeze the soup base before adding cream, in suitable airtight containers. For best quality, use within two to three months. Defrost safely and reheat thoroughly.
Is the recipe gluten-free?
The recipe does not require flour or breadcrumbs. Always verify that the stock and other packaged ingredients are suitable.
Can Jerusalem artichokes cause bloating?
Yes. They contain inulin, a carbohydrate that can cause wind or bloating in some people. Modest starter portions may be preferable.
What can replace the king prawns?
Golden-seared king oyster mushrooms make an excellent plant-based alternative. Use plant-based butter, cream and vegan stock for the complete vegan variation.
06 / Read, Learn, Discover
Go Beyond the Recipe
The more we understand our ingredients, the more confidently we cook. These independent organisations offer useful additional reading.
Royal Horticultural Society
Discover how Jerusalem artichokes
grow and when they are harvested.
Read the RHS growing guide
Food Standards Agency
Learn about food allergies and
safe ingredient selection.
Explore food allergy guidance
NHS
Read about fish and shellfish
as part of a balanced diet.
Discover NHS nutritional guidance
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From the Nicol Retailer Kitchen
A Humble Root. An Extraordinary Experience.
The most satisfying dishes are those that reveal something unexpected about familiar ingredients.
Here, Jerusalem artichokes become the foundation of an elegant, beautifully balanced starter. Golden king prawns, delicate potato ribbons and vibrant chive oil complete the experience.
This is the spirit of The Nicol Edit: thoughtful ingredients, refined techniques and the simple pleasure of food worth sharing.
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