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Cream of Jerusalem artichoke soup
600g Jersualem artichokes, scrubbed well and cut into large pieces
400g potatoes, cut into similar-sized pieces
2 Tbsp oil
½ leek, white only, sliced thinly
1 small onion, diced
4 sprigs fresh thyme
750ml chicken or vegetable stock
salt and cracked pepper
In a large pot add the oil, leeks, onion and thyme, sweat off gently without colouring for 5min.
Add the Jerusalem artichokes and potatoes, stir to coat in the onion and leek mix, cover with a lid and cook for further 5min.
Cover with stock, season. Simmer for 30min or until the potatoes and Jerusalem artichokes are soft and soupy.
Puree until very smooth and silky.
Bring back to the boil, add the cream and adjust seasoning if necessary.
Serve in warm bowls.
-Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.