Jerusalem Artichoke Soup

Jerusalem Artichoke Soup
Although this soup takes a bit of time it is really worth the effort. The Jerusalem artichokes are quite annoying to peel, however the flavour of this vegetable is amazingly smoky and creamy. So certainly worth the effort. I recommend trying this recipe with other nuts to see which is your favourite, my preference is walnuts and think they are perfect!

I think this is a lovely light healthy soup and you can try without the cream which is also lovely, although I feel it just gives it that extra indulging yumminess.

Ingredients.

Serves 4

2 Tbsp olive oil
1 medium onion roughly chopped
1 leek roughly chopped
2 large garlic cloves, chopped
800g jerusalem artichoke peeled and cut into chunks
1 Litre veg/chicken stock

150 ml single cream

Salt and black pepper to taste

150g of broken walnuts for garnish

fresh parsley leaves to serve

Method

Heat the oil over a low/medium heat and cook the onions and leek for around 7 minutes until soft.

Add the garlic and sauté for 1 minute.
Add the jerusalem artichokes, stock and bring to a simmer. Adding salt and pepper to taste.

Reduce the heat to low, and simmer covered, until the jerusalem artichokes begin to break down, around 45 minutes to an hour.
Blend the soup and serve in a warmed bowl with sprinkle with walnuts and parsley. Serve with a nice crusty bread.