Organic Food Delivery

 

Jerusalem artichoke and leek soup

Method:


Parboil Jerusalem artichokes for 10 minutes and rub or peel the skin with a teaspoon. Fry the leek and garlic in olive oil until softened. Roughly chop artichokes, add to mixture and fry for a few minutes. Add the stock and milk, stir, bring to the boil and simmer until the artichokes have softened. Liquidise, reheat and season to taste.

To serve: top each serving with a swirl of cream, a sprinkling of toasted pine nuts and chopped parsley.

 

Ingredients

500g Jerusalem artichokes 1 small leek 2 garlic cloves, finely chopped 1 tbsp olive oil 325mls stock 325mls milk salt and freshly ground black pepper 2 tbsp think cream 4 tbsp pine nuts, lightly roasted chopped parsley to serve
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We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

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