Ingredients
- 750g jerusalem artichokes
- 1 tbsp butter
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1.25 litres vegetable stock
- 1 sebago potato (about 200g), peeled and chopped
- 100mL pouring cream
- 4 slices sourdough bread
- 100g goat's cheese
- Chervil sprigs, to serve
Method
Peel artichokes and halve if large, then place in a bowl of water with added vinegar or lemon juice. Melt butter in a large saucepan, add onion and garlic and cook over low heat for 5-8 minutes or until onion is soft. Add drained artichokes, vegetable stock and potato, bring to the boil and simmer, covered, over low heat for 25 minutes or until potato is tender. Cool, then process, in batches, in a food processor, until smooth. Return mixture to same saucepan, stir in cream, season to taste with sea salt and freshly ground black pepper and cook over low medium heat until heated through.
Grill bread until golden on both sides, then spread with goat's cheese and cut in half diagonally.
To serve
Ladle soup into warm bowls, top with chervil sprigs and serve with goat's cheese toasts.
