Jerusalem artichoke soup with clams, garlic croutons and harissa

Method

1. Bash the 2 whole garlic cloves, remove the skin and put in a bowl with the rapeseed or olive oil. Set aside. Discard any clams that don’t close when tapped firmly on the work surface. Heat a lidded sauté pan over a medium heat with the clams and white wine, put the lid on and cook for 2-3 minutes until all the clam shells have opened (discard any that don’t). Strain, reserving the cooking liquid, and set aside.
2. Melt the butter in a large saucepan and add the onion. Cook over a medium heat, stirring, for around 10 minutes until the onion is soft and translucent but not coloured. Add the crushed garlic, cook gently for another 2-3 minutes, then add the artichokes and celeriac, the cooking juices from the clams (you should have about 300ml – if not, make it up with extra milk) and the milk to just cover all the veg. Bring to a gentle simmer, then cover and cook for 20 minutes until the veg are tender. Cool slightly, then blend until smooth in a food processor and strain back into the wiped pan. Taste and adjust the seasoning, adding lemon juice to taste and a large splash of cream. Keep warm.
3. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Toss the bread in the garlicky rapeseed or olive oil. Season, spread out on a baking sheet and bake for 10-15 minutes until golden and crisp.
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4. When ready to serve, melt a little butter in a frying pan and toss the clams for 2-3 minutes until warmed through. Ladle the soup into bowls, swirl a little harissa into the surface and divide the clams among the bowls, putting them on top of the vegetables. Add 2-3 of the croutons and a few thyme leaves. Serve with any extra croutons on the side.