Winter Soup Serves 8-10
Ingredients:
2 onions, peeled and quartered
1 celeriac, peeled and cubed
1 head of cauliflower, roughly chopped
1 clove garlic, peeled
350g Jerusalem artichokes, roughly chopped
1 litre of boiling water
Vegetable stock
1 tbsp olive oil
Basil oil/truffle oil (optional)
Method:
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Heat the oil in a large saucepan.
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Add the onions and sweat for 2 minutes.
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Add the rest of the vegetables and fry for a few minutes.
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Add the water and about 2 tbsp of the vegetable stock.
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Bring to the boil. Turn the heat down and let it boil slowly until all the vegetables are soft. Should take no more than 15-20 minutes.
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Turn off the heat and blitz till smooth.
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Ladle into a bowl and drizzle with the flavoured oil.
Jerusalem artichokes are divine but are also known as Jerusalem fartichokes for good reason!
