Jerusalem Artichoke & Leek Soup with Seared King Prawns, Chive Oil and Crispy Potato Ribbons
A silky Jerusalem artichoke and leek velouté topped with lemon-butter seared king prawns, delicate crispy potato ribbons and bright chive oil. An elegant modern British seafood starter created by Nicol Retailer Limited.
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
Chef's Tips for a Restaurant-Quality Finish
1. Develop the natural sweetness - Cook the leeks and banana shallots slowly over a gentle heat without browning. This creates a delicate, sweet foundation that complements the nutty flavour of Jerusalem artichokes.
2. Achieve a silky-smooth texture - Blend the soup thoroughly and pass it through a fine-mesh sieve. Add the vegetable stock gradually to achieve a luxurious, pourable consistency without making the soup too thin.
3. Perfectly sear the king prawns - Pat the prawns dry before cooking. Sear in a hot pan until lightly golden, opaque and cooked through. Finish with butter, lemon zest and fresh chives for a delicate, aromatic glaze.
4. Keep the potato ribbons crisp - Slice the potatoes as thinly as possible, dry thoroughly and fry in small batches. Add them immediately before serving to preserve their golden colour and delicate crunch.
5. Balance the flavours - Finish the soup with fresh lemon juice to lift the earthy Jerusalem artichokes and balance the richness of the cream.
6. Refine the presentation - Serve in warmed, shallow white bowls. Arrange the prawns centrally, pour the soup around them and finish with precise droplets of vibrant chive oil and a small nest of crispy potato ribbons.
Vegan Variation – Jerusalem Artichoke & Leek Soup with Golden King Oyster Mushrooms
Transform this recipe into an elegant plant-based starter without compromising its luxurious texture or presentation.
Ingredient substitutions:
- 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.
- 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
Serving: 400g | Calories: 610kcal | Carbohydrates: 47g | Protein: 21g | Fat: 39g | Saturated Fat: 12g | Sodium: 650mg | Fiber: 7g | Sugar: 16g
