Jerusalem artichoke soup with crispy Parma ham recipe
 Try this creamy soup from Saturday Kitchen for a warming winter meal, featuring Jerusalem artichokes in all their glory. 25g/1oz butter 2 tbsp olive oil 1 onion, diced 3 garlic cloves, chopped1 bay leaf 1 tsp chopped fresh thyme500g/1lb 2oz Jerusalem artichokes, peeled and thinly sliced500ml/18fl oz light chicken stock 200ml/7fl oz milk100ml/3½fl oz double creamsalt and freshly ground black pepper 25g/1oz butter 2 tbsp olive oil 1 onion, diced 3 garlic cloves, chopped 1 bay leaf 1 tsp chopped fresh thyme 500g/1lb 2oz Jerusalem artichokes, peeled and thinly sliced 500ml/18fl oz light chicken stock 200ml/7fl oz milk 100ml/3½fl oz double cream salt and freshly ground black pepper 6–8 tbsp oil, for frying 2 Jerusalem artichokes, peeled and thinly sliced 2 thin slices Parma ham, cut into thin strips 50g/1¾oz pine nuts, toasted2–4 tbsp olive oil splash muscatel vinegar1 tbsp chopped fresh parsley1 garlic clove, chopped salt and freshly ground black pepper 6–8 tbsp oil, for frying 2 Jerusalem artichokes, peeled and thinly sliced 2 thin slices Parma ham, cut into thin strips 50g/1¾oz pine nuts, toasted 2–4 tbsp olive oil splash muscatel vinegar 1 tbsp chopped fresh parsley 1 garlic clove, chopped salt and freshly ground black pepper Method To make the soup, heat the butter and oil in a pan over a medium heat. Add the onion, garlic, bay leaf, thyme and sliced artichokes. Cover with the stock and milk and simmer over a low heat for 30 minutes. Add the double cream and bring back to the boil, then remove from the heat. Use a hand-held stick blender to blend to a smooth purée. Pass through a sieve and season with salt and pepper. To make the garnish, put the olive oil in a frying pan over high heat. Shallow fry the artichokes until crisp and golden. Remove and set aside.In the same pan, fry the Parma ham until crisp. Remove and set aside. In a small bowl, mix together the pine nuts with the oil, vinegar, parsley and garlic. Season with salt and pepper. To serve, dress the finished soup with the garnish. To make the soup, heat the butter and oil in a pan over a medium heat. Add the onion, garlic, bay leaf, thyme and sliced artichokes. Cover with the stock and milk and simmer over a low heat for 30 minutes. To make the soup, heat the butter and oil in a pan over a medium heat. Add the onion, garlic, bay leaf, thyme and sliced artichokes. Cover with the stock and milk and simmer over a low heat for 30 minutes. Add the double cream and bring back to the boil, then remove from the heat. Use a hand-held stick blender to blend to a smooth purée. Pass through a sieve and season with salt and pepper. Add the double cream and bring back to the boil, then remove from the heat. Use a hand-held stick blender to blend to a smooth purée. Pass through a sieve and season with salt and pepper. To make the garnish, put the olive oil in a frying pan over high heat. Shallow fry the artichokes until crisp and golden. Remove and set aside. To make the garnish, put the olive oil in a frying pan over high heat. Shallow fry the artichokes until crisp and golden. Remove and set aside. In the same pan, fry the Parma ham until crisp. Remove and set aside. In the same pan, fry the Parma ham until crisp. Remove and set aside. In a small bowl, mix together the pine nuts with the oil, vinegar, parsley and garlic. Season with salt and pepper. In a small bowl, mix together the pine nuts with the oil, vinegar, parsley and garlic. Season with salt and pepper. To serve, dress the finished soup with the garnish. To serve, dress the finished soup with the garnish.