Ingredients Jerusalem Artichoke Soup
- 1½kg - 3 lb 9oz Jerusalem artichokes,peeled and chopped into medium dice
- 1 tablespoon canola oil
- 1 onion, diced
- 1 clove garlic, crushed
- 1 fresh bay leaf
- 1 litre - 4,2 cups vegetable or chicken stock or 1 litre water with 2 bouillon cubes
- 100ml - ½ cup cream
- olive oil to drizzle
Heat the oil in a large saucepan over medium heat.
Add the onion and garlic and fry gently until transparent.
Add the artichokes and bay leaf and fry, stirring, for 2 minutes.
Pour the stock over the vegetables, topping up with a little water to cover if necessary.
Simmer for 20 minutes or until the artichokes are soft.
Remove from the heat and discard the bay leaf.
Add the cream then blend until smooth with a stick blender or in a food processor.
Taste and season with salt and freshly ground black pepper.
Serve hot, drizzled with olive oil.
Add a dash of salt and pepper!
Before serving put a little cream in the soup and stirr well.