First make the stock. Peel 1 onion, cut it in half and put it in a large saucepan or casserole. Add 800g chicken thighs (bone in) and a handful of wings, 2 carrots, 1 stick of celery, snapped in half, 6 peppercorns, 4 thick coins of ginger and 5 sprigs of thyme. Pour in 2 litres of water and bring to the boil.
Lower the heat, partially cover with a lid and simmer for 50 minutes, checking the water level from time to time.
Peel 2 Jersusalem artichokes (aardperen), then cut them into large chunks. In a large pan heat 1 tbsp groundnut oil, then add the artichokes and let them cook for 10-15 minutes, until lightly coloured, stirring from time to time. Ladle in 1.5 litres of the chicken stock, bring to the boil, then lower the heat and simmer for 40 minutes until the artichokes are fully tender.
Remove the chicken pieces from the stock and set aside. (You may have some stock left over, so carefully strain it through a sieve or colander into a bowl or large jug and discard the aromatics. Cool, then store it in the fridge until needed.) Remove and discard the chicken skin. Pull the meat from the bones, then tear or slice into strips and set aside.
Blend the artichokes and stock with a stick blender or ladle into a jug blender and reduce to a thick, creamy textured soup. Stir in the shredded chicken.
To finish, finely chop a handful of parsley and stir in. Check the seasoning adding salt, pepper and a squeeze of lemon juice to taste. (You may not need the entire lemon.)
Peel and slice 2 more artichokes, then fry them in the oil in a shallow pan for 7-10 minutes until tender and golden. Add them to the soup and then pull the thyme leaves from a few sprigs and sprinkle (which I forgot) on top at the last minute
(Another great Nigel Slater recipe)
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