- 600g Jerusalem artichokes
2 Leeks, thinly sliced
- 2 tbsp Olive oil
- 100ml White wine
- 600ml Chicken or vegetarian stock
- Salt and white pepper
- 150ml Double cream (or full fat milk)
- Juice of half a lemon
- Small handful chopped parsley
Prepare the artichokes by peeling them. Thinly slice them and leave in the acidulated water (add some lemon juice!) until required.
Heat the olive oil in a heavy pan and fry the leeks for a few minutes until just softened. Turn the heat right down, cover and leave to sweat for about 10 minutes, checking occasionally to make sure they’re not burning.
Add the sliced artichokes and a small pinch of salt. Mix well with the leeks and cover – again, leave to sweat (covered) for about 5 minutes.
Turn the heat up, add the wine and bubble until reduced by about half. Add the stock and once boiling, cover and leave to simmer for about 15 minutes or until the vegetables are tender.
Add the cream/milk, pepper and parsley. Heat through. Remove from the heat and puree using a stick blender until really smooth. Add a squeeze of lemon and then taste. Add more salt, pepper or lemon juice as required.