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Jerusalem Artichoke Soup
Serves 2
Ingredients
Drizzle of oil
25g butter
1 onion, finely chopped
2 celery stalks, finely chopped
1 clove garlic, crushed
500g Jerusalem artichokes, peeled and diced
500ml vegetable stock (½ vegetable stock cube)
100ml double cream
Method
1. Melt the butter in a heavy based saucepan with a drizzle of oil and soften the onion for a few minutes until soft but not forming any colour.
2. Add the celery and soften on a gentle heat. Add the crushed garlic and allow to cook down for 1 minute.
3. Add the Jerusalem artichokes and cook for 2 minutes.
4. Cover with vegetable stock, bring to the boil and simmer for 20 minutes.
5. Using a hand blender liquidise the ingredients until smooth. Taste for seasoning and thickness. The soup should be of double cream consistency. Add a little stock if required.
6. Add the cream and reheat before serving.
Serving Suggestion
Serve with crispy bacon lardons and a swirl of cream.
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