Parsnip and Jerusalem artichoke soup with onion compote

Ingredients

For the onion compote
splash of olive oil
25g/1oz butter
1 tsp brown sugar
4-5 onions, thinly sliced
splash of balsamic vinegar
For the soup
1 tbsp olive oil
15g/½oz butter
1 onion, roughly chopped
2 tsp thyme leaves
2 cloves garlic, roughly chopped
675g/1lb 8oz Jerusalem artichoke, peeled, sliced and kept in acidulated water
675g/1lb 8oz parsnip, peeled and sliced
2 tbsp runny honey
850ml/1½ pints chicken stock (vegetarians can substitute vegetable stock)
salt and freshly ground black pepper
220ml/8fl oz double cream
To garnish
50g/2oz crème fraîche
sprigs of fresh chervil

Method

1. First make the the onion compote. Gently heat the oil, butter and sugar in a large frying pan. Add the onion and cook with the balsamic until reduced and golden.
2. For the soup, heat the oil and butter in a large saucepan or stockpot until melted.
Add the onion, thyme, garlic, artichoke, parsnip and honey and cook until lightly browned, stirring occasionally.
3. Pour in the stock and bring to the boil. Cook for 10 minutes or until the vegetables are just cooked through.
4. Remove the pan from the heat. Season with salt and freshly ground black pepper and stir in the cream.
5. Once cooled slightly, carefully ladle the soup into a liquidiser (you may need to do this in two batches) and blend until smooth.
6. Place a spoonful of the onion compote into the centre of each soup plate. Pour the soup around the onion, then garnish with a teaspoon of crème fraîche and a sprig of chervil.