What's good in

February

Best of British
Brussels sprouts

Cabbage

Chicory

Jerusalem artichokes

Kale

Leeks

Mushrooms

Parsnips

Pears

Potatoes

Purple sprouting broccoli

Rhubarb (forced)

Spring greens

Swede


From abroad
Blood oranges

Grapes

Lemons

Lychees

Passion fruit

Seville oranges


February
Best of British
Brussels sprouts
Cabbage
Chicory
Jerusalem artichokes
Kale
Leeks
Mushrooms
Parsnips
Pears
Potatoes
Purple sprouting broccoli
Rhubarb (forced)
Spring greens
Swede
From abroad
Blood oranges
Grapes
Lemons
Lychees
Passion fruit
Seville oranges
Cream of Jerusalem artichoke soup

Ingredients

50 g butter
1kg Jerusalem artichokes - peeled
350g washed leeks - sliced
100g potato - peeled
2 cloves of garlic - chopped
1 medium onion - chopped
750ml of good chicken stock/vegetable stock.
100ml double cream
Salt and pepper

Serves: 4

Hours: 2

50 g butter
1kg Jerusalem artichokes - peeled
350g washed leeks - sliced
100g potato - peeled
2 cloves of garlic - chopped
1 medium onion - chopped
750ml of good chicken stock/vegetable stock.
100ml double cream
Salt and pepper
Serves: 4
Hours: 2
This fantastic rather usual vegetable makes the delcious soup.

Instructions

In a large heavy based pan sweat the vegetables in the butter until soft.

Now add the stock, bring the soup to the boil, turn down the heat and simmer for 20 – 30 mins.

Liquidise the soup until smooth and creamy.

Return the soup to the pan and place back over a medium heat. Season well and stir in the cream.

The soup is ready to eat.
Instructions
In a large heavy based pan sweat the vegetables in the butter until soft.
Now add the stock, bring the soup to the boil, turn down the heat and simmer for 20 – 30 mins.
Liquidise the soup until smooth and creamy.
Return the soup to the pan and place back over a medium heat. Season well and stir in the cream.
The soup is ready to eat.


