JERUSALEM ARTICHOKE SOUP
30 GM butter
250 gm leek, chopped
600 gm Jerusalem artichokes, peeled
300 gm potato, peeled and chopped
1 litre chicken stock
1 bay leaf
Heat the butter in a large pot and fry the leek gently until very soft.
Add the chopped artichokes and potato and cook gently for 5 minutes
Add stock, bay leaf and salt and simmer for about 30 minutes, until potato is very soft and artichokes have softened.
Blitz with a food processor or hand blender, strain and serve with a little optional cream or sour cream.
