|jerusalem artichoke soup with hazelnut pesto |
and serrano ham and blue cheese toasts
I recently made a hazelnut and sundried tomato pesto and used it to top a simple jerusalem artichoke soup. I think the nuttiness of the hazelnuts with the slight sweetness of the sundried tomatoes worked beautifully with the inherent sweet nuttiness of jerusalem artichokes and helped to liven up what could be, if you didn't know any better, a rather beige and bland looking soup.
I had the dog end of a loaf of sourdough bread, which I toasted and topped with a few ripped up pieces of serrano ham and my favourite Stilton cheese, blasted under the grill for 30 seconds or so to give the cheese time to melt.
It was hearty and comforting early spring lunch. Food for thought perhaps?