Jerusalem artichokes have a sweet note which marries well with sweet potato. Milk makes the soup creamy and smooth. If you prefer to make it parev leave out the milk or replace it with oat or other non-dairy milk. I prefer not to use stock for a cleaner taste but you can use vegetable stock if preferred. The garnish is optional or buy vegetable crisps if you prefer.


Method

• Warm the olive oil in a soup pan and add the onion and leek. Stir gently and leave to sweat over low heat for 10-12 minutes. If you want to make the garnish, after peeling the vegetables, use the peeler to slice a few thin long strips of Jerusalem artichoke and sweet potato and put them aside.

• Dice the remaining Jerusalem artichokes and sweet potatoes into roughly 2 cm cubes. Keep in cold water until ready to cook.

• Add the cubed vegetables with a generous pinch of salt a smaller one of pepper. Stir and sauté uncovered on a medium-low heat for five minutes. Then add the boiling water or stock, reduce the heat and simmer, partially covered, for 20-25 minutes or until tender. Switch off the heat, add the milk and blend until smooth.

• To make the herb oil blitz the ingredients and season to taste. You’ll have more than you need, but it will keep, refrigerated, for up to a week. Delicious on salad, pasta, grilled meat and fish.

• If making the vegetable strips heat about 2cm deep of oil in a high sided pan. When hot enough to make a strip of veg sizzle, add a small handful at a time to the pan and fry for 2 – 5 mins until golden and crisp. Remove with a slotted spoon to kitchen towel and sprinkle with a little salt.

• Serve the soup hot drizzled with the herb oil and a couple of sweet potato and jerusalem artichoke chips.

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