Jerusalem Artichoke and Leek Soup

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This creamy soup can be dressed with fancy garnishes (see suggestions), or left plain and eaten with crusty bread for an easy midweek meal.

Ingredients

  • 2 tbsp sunflower, vegetable or rapeseed oil
  • 2 leeks, washed and sliced

Method

Heat the oil in large pan. Add the leeks and onion and fry on a very low heat for 10 minutes, until softened, stirring now and then to stop them catching.

Add the artichokes, stock, bay leaf and rosemary and season with the grated nutmeg and salt and pepper. Bring to the boil, reduce the heat and simmer for 25–30 minutes, until the artichokes are very soft.

Remove the bay leaf a