Jerusalem Artichoke & Leek Soup

  • 1 leek - chopped and washed thoroughly
  • 600g Jerusalem artichokes - roughly peeled and chopped
  • 1.2 litres vegetable stock
  • 1 bay leaf
  • 2 rosemary sprigs
  • 1 onion, sliced
  • 2 cloves of garlic
  • Pinch of freshly grated nutmeg
  • Salt and black pepper
  • Dash of cream or sour cream for serving (optional)

1. Heat the oil in large pan. Add the leeks, onion & garlic and fry on a very low heat for 10 minutes until softened, stirring now and then to stop them catching.

2. Add the artichokes, stock, bay leaf, rosemary & nutmeg and season with salt & pepper. Bring to the boil, reduce the heat and simmer for 25–30 mins, until the artichokes are very soft.

3. Remove the bay leaf and rosemary then blitz the soup in a food processor or blender, adding a little more stock or water to thin to your preferred consistency. For an even smoother, creamier texture, pass the soup through a sieve.

4. Swirl a little double cream or sour cream into each bowl of soup just before serving, and garnish with chopped herb of your choice. Enjoy!

** Or garnish with toasted, chopped hazelnuts and finish with a drizzle of truffle oil.

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