Cream of Jerusalem Artichoke Soup

1 x leek
2 cloves garlic
500 gm Jerusalem artichokes - peeled and kept in acidic water (water with lemon juice)
2 medium potatoes
2 L chicken stock
150 mls fresh cream
3 sprigs thyme
1 bay leaf

1. Sweat leek and garlic in a little butter
2. Put artichokes, potatoes, thyme and bay leaf in chicken stock and bring to boil. Simmer until very soft.
3. Add cream to pot and simmer for further 5 mins.
4. Season with salt only
5. Remove bay leaf and thyme
6. Puree with hand blender
7. Adjust the thickness with more cream or stock
8. Add a dollop of cream fraiche in the soup, add fresh cracked pepper and cut chives

Serve with shaved smoked chicken, buttered sourdough, or melted brie

Downloads:

• Printable Soup.pdf (PDF 97.9 kb)

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