Jerusalem Artichoke Soup
|Olive oil spray||1|
|Jerusalem artichokes||450 Gram, peeled, diced and submerged in acidulated water /water with a little lemon juice / vinegar added|
|Onion||1 , diced|
|Floury potatoes||225 Gram, diced|
|Garlic||2 Clove (10 gm), finely chopped|
|Celery stick||1 , diced|
|Thyme leaves||1 Teaspoon (Soft Leaves)|
|Chicken stock/Vegetable stock||1 Liter|
|Skimmed milk||150 Milliliter|
|Low fat greek yogurt||4 Tablespoon|
|Freshly grated nutmeg||1 Pinch|
|Tender spinach leaves||50 Gram|
|Freshly ground black pepper||1|
Lightly spray a pan with olive oil.
Drain the artichokes and add them to the pan.
Add the onion, potatoes, garlic, celery and thyme, then stir to combine.
Cover with a lid and cook for 10 minutes, shaking the pan occasionally, until the potatoes have started to soften but not colour.
Pour the stock into the pan, bring to the boil, then reduce to a simmer and cook for another 10 minutes or so until all the vegetables have softened and are completely tender.
Leave to cool a little and then blend in batches using a hand-held mixer or food processor until smooth.
If you would like a squeaky-smooth soup, pass through a fine sieve.
Return the soup to the pan.
Add the milk and yogurt to the pan, whisk to combine, add the nutmeg and spinach and reheat gently, stirring, until the spinach has wilted.
Season with black pepper to taste and ladle into warmed soup bowls.
Serve with crusty wholegrain bread.