Jerusalem Artichoke & Potato Soup with Cheese Toasties

Ingredients

1 kg Jerusalem artichokes, peeled or cook & strain

1 onion, diced

1 stick of celery, diced

1 head garlic, crushed

1 kg potato, sliced & peeled

250g butter

Extra Virgin Olive Oil

1 bunch thyme, picked

1 litre stock chicken or vegetable

600 ml cream

1 bunch chives

 

Toasties

1 x loaf sourdough bread

200 gm goats cheese

100 gm gruyere cheese or swiss cheese

1 bunch dill

Ground black pepper

Extra Virgin Olive Oil

Garlic clove

Method

Soup

Sweat veggies

Add artichokes & potatoes

Add stock

Simmer till cooked

Puree (or NOT)

Finish with cream