Halloween Cooking Webcast: Oct. 31st at 16:00 Berlin Time

JERUSALEM ARTICHOKES AND ALMOND MILK SOUP WITH CRISPY SHALLOTS
(After Nadine Levi Redzepi)

SERVES 4 T0 5
Jerusalem artichokes 250 g
Vegetable broth 360ml
Pine nuts 15 g
Plain unsweetened almond milk 300 ml
Fine sea salt
Salted butter 2 tablespoons

1. Peel the artichokes and put them in a medium saucepan. Add the broth and bring to a boil over a medium-high heat. Reduce the heat to medium. Cook at a steady simmer, uncovered, until the liquid has reduced to about 3 tablespoons and the artichokes are tender about 25 minutes.

If the liquid hasn’t quite reduced to 60 ml use a slotted spoon to transfer the artichokes to a bowl, and boil the liquid over high heat until it reduces to that amount.

Return the artichokes to the saucepan.

2. Heat a small, dry frying pan over a medium heat. Add the pine nuts and cook, stirring often, until lightly toasted, about 2 minutes. Pour them out onto a plate and let cool. Don’t leave the pine nuts in the frying pan, they will keep toasting and eventually burn.

3. Add half of the almond milk to the saucepan and purée the mixture with a hand-held blender. Add the remaining almond milk and blend . Season with salt.
Keep the soup warm over a very low heat.

4. For a brown butter garnish, cut the butter into tablespoons. Melt the butter in a medium saucepan over medium heat until it foams. Continue to cook, stirring constantly with a whisk, until the butter smells nutty and the sediment on the bottom of the pan is light brown, about 2 minutes. Remove from the heat.

Cut the shallots in very thin slices and fry in very hot neutral oil until crispy. Raise the heat under the soup to medium-high and whisk constantly until it comes to a simmer.

Divide the soup among 4 small bowls or mugs, sprinkle with the pine nuts and drizzle with the brown butter and shallots. Serve immediately