Winter Soup Serves 8-10
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
1 tbsp olive oil
Basil oil/truffle oil (optional)
Heat the oil in a large saucepan.
Add the onions and sweat for 2 minutes.
Add the rest of the vegetables and fry for a few minutes.
Add the water and about 2 tbsp of the vegetable stock.
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.
Turn off the heat and blitz till smooth.
Ladle into a bowl and drizzle with the flavoured oil.
Jerusalem artichokes are divine but are also known as Jerusalem fartichokes for good reason!