Name: Potato and jerusalem artichoke soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 25 gram butter; 1 leek (white part only), chopped; 2 cloves garlic, chopped; 2 stalks celery, chopped; 500 gram potatoes, peeled and chopped; 500 gram jerusalem artichokes, peeled and chopped; 1 1 bouquet garni; 5 cup (1.25 litres) vegetables or chicken stock; 1/2 cup (125ml) cream; sea salt and pepper; 1/2 loaf white unsliced bread (preferably 1 day old); extra cream, to serve

Potato and jerusalem artichoke soup

Serve this earthy winter soup of potato and jerusalem artichokes with crisp croutons for a stunning first course.

Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

1 tablespoon olive oil

25 gram butter

1 leek (white part only), chopped

2 cloves garlic, chopped

2 stalks celery, chopped

500 gram potatoes, peeled and chopped

500 gram jerusalem artichokes, peeled and chopped

1 1 bouquet garni

5 cup (1.25 litres) vegetables or chicken stock

1/2 cup (125ml) cream

sea salt and pepper

1/2 loaf white unsliced bread (preferably 1 day old)

extra cream, to serve

Method

1.Preheat oven to 200°C. Heat the oil and butter in a large pot over medium heat. Add leek, garlic, celery and a pinch of salt and cook 5 minutes until the vegetables are softened, but not coloured.

2.Add the potato, artichoke, bouquet garni and stock and bring to the boil. Reduce heat and gently simmer for 30 minutes or until the vegetables are tender.

3.Remove the bouquet garni and puree the soup until smooth. Pass through a sieve into a clean saucepan, add the cream, and season to taste with sea salt and pepper.

4.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.

5.Serve the soup with croutons and a drizzle of cream.

Women's Weekly Food