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Potato and Jerusalem Artichoke soup

Ingredients

750g Jerusalem artichokes
1.5 litres of chicken or vegetable stock
750g potatoes
salt and pepper to taste

Method

Boil the artichokes until soft, approximately 20 minutes, and scoop out the flesh from the skins.

Peel and boil potatoes in a separate pan until done.

Then combine potatoes, artichokes and stock, bring to boil and then allow to cool a little before whizzing it up in the blender.

You can add cream or milk to make it creamy, and cheese melted into the soup is really delicious.

Season to taste and reheat if necessary.

*Leigh Court Farm grows to Soil Association Organic Standards however when we expand through taking on extra land we lose our organic status for a year and are considered to be in conversion for a further year prior to re-establishing our full organic status. Leigh Court Farm, Pill Road, Abbots Leigh, Bristol BS8 3RA Telephone & fax number: 01275 375 756 Email mail@leighcourtfarm.org.uk