Jerusalem Artichoke Soup
Ingredients
- 1 medium onion finely chopped
- 800 g Jerusalem artichokes peeled and cut into 2cm cubes
- 800 ml vegetable stock
- 60 ml cream
- A good knob butter
- A generous handful rocket
- A small handful pine nuts
- A small handful Parmesan cheese freshly grated
- 6-8 tablespoons extra virgin olive oil
- To taste Sea salt
- To taste Ground black pepper
Instructions
- Place a medium pot over a medium high heat and melt the butter until it begins to foam.
- Add in the onion and sweat for 6 minutes until tender. Add in the Jerusalem artichoke cubes, cover with a lid and allow to cook for 10 minutes, stirring occasionally.
- Pour in the stock and bring to the boil. Cook for 15-20 minutes until the Jerusalem artichokes are tender when pierced with a fork.
- Remove the pot from the heat and using a hand blender, blitz until completely smooth. If you find the soup is too thick, add a little boiling water, to loosen it. Season with sea salt and ground black pepper.
- Pour in the cream and continue to blitz until the soup is frothy.
- Serve straight away drizzled with rocket pesto.
- For the rocket pesto: Place all the ingredients in a mortar and pestle and bash until you have a smooth mixture. Taste and season with sea salt and ground black pepper. Add a little extra oil if you prefer a looser pesto.
