Ingredients
- Serves 4
- 600g Jersualem artichokes, scrubbed well and cut into large pieces
- 400g potatoes, cut into similar sized pieces
- 2 Tbsp oil
- ½ leek, white only, sliced thinly
- 1 small onion, diced
- 4 sprigs fresh thyme
- 750ml chicken or vegetable stock
- 150 ml cream
- Salt and cracked pepper
CREAM OF JERUSALEM ARTICHOKE SOUP
Method
- In a large pot add the oil, leeks, onion and thyme, sweat off gently without colouring for 5 minutes
- Add the Jerusalem artichokes and potatoes, stir to coat in the onion and leek mix, cover with a lid and cook for further 5 minutes
- Cover with stock, season
- Simmer for 30 minutes or until the potatoes and Jerusalem artichokes are soft and soupy
- Puree until very smooth and silky
- Bring back to the boil, add the cream and adjust seasoning if necessary
- Serve in warm bowls
