Jerusalem artichoke and leek soup
- By Jo Ingleby of Demuths, Bath Jo Ingleby of Demuths, Bath
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.