Jerusalem Artichoke Soup Recipe

Jerusalem Artichoke Soup (Serves 6)

Although not the most attractive or commonly used vegetable in the World, they pack a wonderfully subtle nutty and earthy flavour. But get hold of them as soon as you can as they're almost at the end of their season...

Ingredients: 500g Jerusalem Artichokes (Peeled and Sliced)           
                            1 Onion (Peeled and Sliced)  
                            4 Sprigs of Thyme
                            4 Cloves of Garlic (Peeled and Crushed)
                            500ml Full-Fat Milk
                            500ml Vegetable Stock or Water
                            200ml Double Cream

Method:

1. On a medium to large based saucepan soften the jerusalem artichokes, garlic, onions and thyme with a small knob of butter on a medium heat. Do not allow to colour, as this is a white soup and will effect the overall outcome otherwise.

2. Once softened add the milk and stock/water, bring to the boil and turn down the heat to a simmer so the flavour does not become impaired.

3. After 35-40 minutes or until the artichokes are soft add the double cream and warm through.

4. Transfer the contents to a blender (removing the thyme) and blitz until smooth. If you want it extra smooth pass through a sieve or shinois.

5. Season to taste with salt and white ground pepper and serve.