This fantastic rather usual vegetable makes the delicious soup.
Serves
Four people
Ingredients
- 50 g butter
- 1kg Jerusalem artichokes – peeled
- 350g washed leeks – sliced
- 100g potato – peeled
- 2 cloves of garlic – chopped
- 1 medium onion – chopped
- 750ml of good chicken stock/vegetable stock.
- 100ml double cream
- Salt and pepper
Method
In a large heavy based pan sweat the vegetables in the butter until soft.
Now add the stock, bring the soup to the boil, turn down the heat and simmer for 20 – 30 mins.
Liquidise the soup until smooth and creamy.
Return the soup to the pan and place back over a medium heat. Season well and stir in the cream.
The soup is ready to eat.
