Jul 012010
 

Serves 6

Ingredients

1.2kg Jerusalem artichokes
juice of half lemon
80g unsalted butter
320g leeks, white part only, washed and finely sliced
1 medium potato, peeled and cubed
1 medium onion, diced
1 stick celery, diced
2 garlic cloves, crushed
1.8 litres good chicken or vegetable stock
100ml double cream h salt and freshly ground pepper

Method

Peel and slice the artichokes thinly, tossing into a bowl of water to which you have added lemon juice.

In a large heavy based saucepan melt the butter over low heat and gently sweat the artichokes, leeks, potato, onion and celery until soft, about 25 minutes.

Add the garlic and sweat for another 5 minutes.

Add the stock, bring the soup to the boil, and then lower heat and simmer, partially covered, for 20-30 minutes until everything is very soft and can be mashed against the side of the pot.

Leave to cool slightly.

Liquidise the soup in batches until it is very smooth, then return to a clean pan. Warm over medium heat, add the cream, season and serve in warm bowls.

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