Jerusalem artichoke and chestnut soup with pancetta

Christmas is a time for feasting, an excuse to spend quality time with friends and family, eating without consequence.

To maximise the time you can spend around the dinner table,
you need the best quality kitchen tools – and a healthy supply of pre-prepared food in the freezer so you can feast on demand.

With a classic stockpot and brilliant blender at your disposal, preparing a velvety soup to store in the freezer is a clever pre-Christmas plan. Bursting with seasonal flavour, this Jerusalem artichoke and chestnut soup with pancetta makes a deliciously warming midweek meal on a wintery evening, and is rich enough to work as a starter on Christmas day.

Add a lovely ladle to serve, chic soup bowls and a timeless Christmas decoration or two, and a simple meal is turned into an occasion.

1tbsp olive oil
25g butter
1 small onion, finely chopped
1 large garlic clove, finely sliced
100g pancetta, cubed 
500g Jerusalem artichokes, peeled and chopped into small cubes
100g chestnuts, roughly chopped
500ml chicken stock 
250ml milk

Heat the oil and butter in a John Lewis stockpot. Add the onion, garlic and half of the pancetta and sweat with the lid on for around 5 minutes until the onions are soft, but haven't coloured.

Add the artichokes and chestnuts, reserving some for garnish, replace the lid and continue to sweat for a further 10 minutes. Add the stock and milk and then simmer with the lid on for around 20 minutes, or until the artichokes are soft. Blend until smooth and then season well.

Fry the remaining pancetta until crispy and add the reserved chestnuts. Pour the soup into bowls and top with the pancetta and chestnuts.

Discover more John Lewis winter cooking essentials here.

theguardian.com