Soups & stews
Jerusalem artichoke & leek soup
This creamy soup can be dressed with fancy garnishes or left plain and eaten with crusty bread for an easy midweek meal.
Cook's notes
- Swirl a little double cream or crème fraîche on to each bowl of soup just before serving, and garnish with chopped chives or cress.
- Garnish with toasted, chopped hazelnuts and finish with a drizzle of truffle oil.
- Serve the soup in shallow bowls with quick-fried prawns, seared scallops or flaked white crabmeat in the centre.
Ingredients
- 2 tbsp sunflower, vegetable or rapeseed oil
- 2 leeks, washed and sliced
- 1 onion, sliced
- 600g Jerusalem artichokes, scrubbed clean, peeled and roughly chopped
- 1.2 litres vegetable stock, plus a little extra to thin if needed
- 1 bay leaf
- 2 rosemary sprigs
- pinch of freshly grated nutmeg
- salt and black pepper
Method
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Step 1
Heat the oil in large pan. Add the leeks and onion and fry on a very low heat for 10 minutes, until softened, stirring now and then to stop them catching.
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Step 2
Add the artichokes, stock, bay leaf and rosemary and season with the grated nutmeg and salt and pepper. Bring to the boil, reduce the heat and simmer for 25–30 mins, until the artichokes are very soft.
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Step 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.
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Step 4
Reheat gently and check the seasoning before serving.