Jerusalem Artichoke Soup

Serves 4

Time 40 minutes

Ingredients

700g Jerusalem artichokes, well scrubbed and chopped (no need to peel)

1 medium leek, white and pale green parts, sliced

1 clove garlic, crushed

2 potatoes, scrubbed and diced (skin on)

1 tbsp extra virgin olive oil

1 litre vegetable or chicken stock

1 tsp fresh thyme leaves, plus extra to garnish

1 bay leaf

½ cup milk

Sea salt & cracked black pepper

To Serve

Toasted hazelnuts, a drizzle of extra virgin olive oil, and thyme sprigs

Method

Heat extra virgin olive oil in a large saucepan over medium heat. Add leek and garlic, and cook 3–4 minutes until soft and fragrant.

Stir in the chopped Jerusalem artichokes and potatoes. Cook for a couple of minutes to coat in the oil and bring out their nutty aroma.

Pour in the stock, add thyme and bay leaf, and bring to a boil. Reduce the heat and simmer gently for 20–25 minutes, until the vegetables are tender.

Remove the bay leaf and blend until smooth using a stick blender or high-speed blender. Stir through the milk to reach your desired consistency. Season generously with salt and pepper.

Spoon into bowls and top with toasted hazelnuts, a drizzle of extra virgin olive oil, and a few fresh thyme leaves.