Friday , January 28 2022
Recipes: Confit Jerusalem Artichoke Soup with Pickled Mushroom Toast 1

Recipes: Confit Jerusalem Artichoke Soup with Pickled Mushroom Toast

Recipes: Confit Jerusalem Artichoke Soup with Pickled Mushroom Toast 2

Try this tasty soup from Kim Duke’s debut cook book, Weekly Provisions

Kim Duke is the co-founder of ‘Life Kitchen’, an award-winning social enterprise that offers free cooking classes throughout the UK for people living with cancer, their friends and loved ones. She is their lead recipe developer, and before that Kim spent a period as Head Chef at the iconic Royal Oak pub on Columbia Road, and other London venues. 

Weekly Provisions is Kim’s debut cookbook, and shows you a completely new way to cook. Organised by the seasons, it is filled with recipes for 12 sensational Sunday meals worth setting the table for, each with a starter, main, side dish and pudding. 

Weekly Provisions: How to eat seasonally and love what’s left over by Kim Duke is published by DK at £20.

Serves Four – Six


250g of unsalted butter
300g of Jerusalem artichokes, peeled and sliced into 1cm (½in) rounds
1 red onion, chopped
6 garlic cloves, crushed
400ml of vegetable stock
Salt and freshly ground black pepper

For the pickled mushrooms
50ml of sherry vinegar
1tsp of caster sugar
20g of dried wild mushrooms 

For the toast
4 slices of sourdough
60g of Cheddar or Pecorino, grated

First, make the pickled mushrooms. Place the vinegar and sugar in a small saucepan with 3 tablespoons of water over a high heat. Bring to a boil, then boil for 1 minute. Tip the dried mushrooms into a heatproof jar and pour over the hot liquid. Leave to steep like this for 10 minutes, or while you make the soup.

For the soup, melt the butter in a frying pan over a low heat. Add the artichokes, onion and garlic and cook gently for 30–40 minutes, stirring occasionally to make sure the artichoke slices are submerged in the butter, until completely soft with a beautiful, golden hue. Turn off the heat.

Place a sieve over a jug and drain the artichokes, catching the butter in the jug. 

Put the artichokes back into the pan, place over a medium–low heat, and pour in the vegetable stock. Season with salt and pepper and bring the mixture to a simmer, then turn off the heat and use a hand-held stick blender to blitz the liquid until it is completely smooth.  

Preheat the grill (broiler) to high. Place the sourdough on a baking tray and toast until golden on one side. Remove the tray from the grill, turn over the slices and top each with 2 or 3 of the pickled mushrooms. Sprinkle over the cheese, then place the laden toast back under the grill until the cheese is melted and lightly caramelized around the edges. Halve the slices to serve alongside bowls of the soup.

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