Page title and description

Vegetarian mains
Jerusalem artichoke and leek soup with roasted garlic cream
Ingredients
- 1 garlic bulb, left whole
- 2 tbsp olive oil
- 2 large leeks, sliced
- 1 onion, chopped
- 600g Jerusalem artichokes, scrubbed and roughly chopped
- 1.2 litre veg stock
- 2 sprigs rosemary
- 1 bay leaf
- a little nutmeg, freshly grated
- 4 tbsp double cream
- splash of Marsala, Madeira or medium-dry sherry
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
35 min
PT35M
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Step 1
Preheat oven to 200°C/Gas 6. Put the whole bulb of unpeeled garlic in a small baking dish. Roast for 40 minutes. Remove and leave to cool slightly. Squeeze each clove into a small saucepan and discard the skins. Leave to one side while you make the soup. -
Step 2
Heat the oil in large saucepan. Add the leeks and onion. Fry gently for 8 minutes to soften. Add the artichokes, stock, rosemary and bay leaf and a little grating of nutmeg. Season. -
Step 3
Bring to the boil, reduce the heat and simmer for about25-30 minutes, until the artichokes are soft. -
Step 4
Remove the bay leaf and rosemary (don't worry if there are a few leaves left in the soup). Blitz in a food processor or blender. Add the cream, booze and salt to the roasted garlic pan. Heat gently and mash the garlic into the cream. -
Step 5
Serve the soup with a dollop of the cream and grate over a little extra nutmeg to serve.