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Cream of Jerusalem artichoke soup

Cream of Jerusalem artichoke soup

Throw these humble ingredients into a pot and the resulting soup is really very classy. Especially when served with the pesto (click here for pesto recipe).

Serves six

 

Ingredients:

50g unsalted butter

1kg Jerusalem artichokes, peeled and cubed

350g leeks, washed and finely sliced

100g potato, peeled and cubed

1 medium onion, diced

2 garlic cloves, minced

1.6 litres chicken or vegetable stock

100ml double cream

Salt and pepper

Rapeseed oil, to finish (optional)

 

In a large, heavy-based saucepan, melt the butter over a low heat, then gently sweat all the vegetables until soft - about 20 minutes. Add the stock, bring to a boil, then lower the heat and simmer, partially covered, for 20 to 30 minutes, until the artichokes can be easily mashed against the side of the pan with the back of a wooden spoon. Leave to cool slightly.

Liquidise the soup until smooth (you may need to do this in batches), then return to the pot. Warm over a medium heat, add the cream and season generously. Serve in warmed bowls, topped with a spoonful of chestnut and parsley pesto (click here for pesto recipe), and finish with a swirl of rapeseed oil.