food
potato & jerusalem artichoke soup
Preparation 15 minutes
Cooking 40 minutes
Serves 4
1 tbsp olive oil
25g butter
1 leek (white part only), chopped
2 cloves garlic, chopped
2 stalks celery, chopped
500g potatoes, peeled and chopped
500g jerusalem artichokes, peeled and chopped
1 bouquet garni *
5 cups (1.25 litres) vegetable or chicken stock
½ cup (125ml) cream
Sea salt and pepper
½ loaf white unsliced bread (preferably 1 day old)
1 tbsp olive oil
Extra cream, to serve
1 Heat the oil and butter in a large pot over medium heat.
2 Add leek, garlic, celery and a pinch of salt and cook for 5 minutes or until the vegetables are softened, but not coloured.
3 Add the potato, artichoke, bouquet garni and stock and bring to the boil.
4 Reduce heat and gently simmer for 30 minutes or until the vegetables are tender.
5 Remove the bouquet garni and puree the soup until smooth.
6 Pass through a sieve into a clean saucepan, add the cream, and season to taste with sea salt and pepper.
7 Preheat the oven to 200°C.
8 To make the croutons, cut the bread into 2cm cubes and place on to a baking tray. Drizzle with olive oil and cook for 5-10 minutes or until the croutons are crisp and have turned golden brown.
9 Serve the soup with croutons and a drizzle of cream.
*A bouquet garni is a combination of herbs, usually parsley, thyme and bay leaf, used to flavour soups and stews. The herbs are tied together with twine or enclosed in muslin.
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