Jerusalem artichoke soup

Tamara West

Chef Bram Ellis at Martinborough's Peppers Parehua served this soup with a Brodie Estate extra virgin olive oil foam. For us at home an EVOO drizzle works just as well.

Ingredients

2 Tbsp	Unsalted butter
1 cup	Onion, chopped
2	Celery stalks, chopped
2 cloves	Garlic, large, chopped
1 kg	Jerusalem artichoke, peeled and cut into chunks (Main)
500 ml	Chicken stock, or vegetable stock, plus extra for thinning if required
1 to serve	Extra virgin olive oil, from New Zealand

Directions

1. Heat the butter in a large pot over a medium-high heat and cook the onion and celery until soft, about 10 minutes; do not let them brown. Add garlic and saute for 1 minute. Sprinkle with some salt.
2. Add the jerusalem artichokes and chicken stock and bring to a simmer. Reduce the heat to low, cover and simmer until the jerusalem artichokes begin to break down (45 minutes to an hour).
3. Let the soup cool slightly then blend or push it through a sturdy sieve until nice and smooth, add salt and pepper to taste. To serve, reheat and add a drizzle of extra virgin olive oil. Serve with chargrilled sourdough.

Check out the Jo's other olive recipes

• Brodie Estate cured olives
• Lemon yoghurt muffins
• Apple and olive oil loaves