Earlier this week, I bought a kilo of Jerusalem artichokes, half of which I roasted in the oven (halved lengthways) and served with for another dish. From the remainder I made this delicious soup that'll serve 4-5 as a starter or 2-3 as a light lunch.
500 g Jerusalem artichokes, unpeeled
1/2 a thin leek
1 carrot
1 celery stick
1 small onion
1 bay leaf
1 l vegetable stock
sea salt
freshly ground black pepper
freshly grated nutmeg
extra virgin olive oil
crème fraîche for serving
Peel the onion but leave whole. Trim the leek and celery, trim and peel the carrot. Chop into 5 cm/ 2 inch pieces. Wash the Jerusalem artichokes really well if like mine they're really dirty. Cut into 1 cm/ 1/2 inch slices.
Heat the olive oil, add all the veg and mix until they're coated with a little oil. Season with pepper and salt. Pour in the stock, add the bay leaf, bring to the boil and simmer for approx. 10 minutes until the vegetables are soft. Remove the onion and bay leaf. Blitz, check the seasoning and grate in some nutmeg. Stir and serve with a dollop of crème fraîche.
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