Creamy Jerusalem Artichoke Soup

Ingredients

• 500g Jerusalem artichokes, peeled and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 750ml vegetable stock
• 200ml double cream
• Salt and freshly ground black pepper to taste
• Fresh chives, chopped (for garnish)

Method

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
2. Add the chopped Jerusalem artichokes to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the Jerusalem artichokes are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the double cream, and season with salt and pepper. Heat through.
5. Serve hot, garnished with chopped chives.

Serves 4 people