When I went to the farm shop at the weekend to get vegetables and salad for the week I was surprised to see that they still had the knobbly but tasty Jerusalem artichokes. I usually have them as a purée but they worked so well in this earthy soup. The apple really lifts the flavour and cuts through the earthiness.
Ingredients (serves 4)
- 6 Jerusalem artichokes, peeled and sliced thinly
- 1 leek, finely sliced
- 10 portobello mushrooms, stalk removed and sliced
- 1 apple, cored and sliced
- 1 ltr vegetable stock
- Sprig of thyme, leaves only
- Seasoning to taste
- Parmesan to serve
- Whole wheat bread rolls (recipe here)
- Knob of butter and small glug of olive oil
- Heat the oil and butter in a medium saucepan (the oil stops the butter burning) add the vegetables and half the apple. Cook for about 10 to 15 minutes until softened and you get a slight colour. The moisture from the mushrooms should stop anything catching.
- Pour in the vegetable stock bring to the boil and simmer for 10 minutes.
- Mix the thyme leaves with the apple add to the soup then blitz. Taste and season.
- Serve with Parmesan and a roll.