Jerusalem Artichoke Soup With Crab And Preserved Lemon Recipe

Ingredients For Jerusalem Artichoke Soup With Crab And Preserved Lemon Recipe

• 50 gram Butter
• 2 Onions, Chopped
• 2 Celery stalks, chopped
• 4 Garlic Cloves, Finely Chopped
• 1.2000000000000002 kilogram Jerusalem artichokes, peeled, roughly chopped
• 0.25 bunch Flat leaf parsley, leaves picked, plus extra leaves to serve
• 2 liter Massel chicken style liquid stock
• 0.5 cup Thickened cream
• 250 gram Cooked crabmeat
• 2 Preserved lemon quarters, white pith and flesh removed, zest thinly sliced