Jerusalem artichoke & celeriac soup

Heat the butter in a large saucepan over a medium heat. Add the shallots, garlic and ½ tsp salt. Fry gently for 8 minutes until soft. Add the artichokes, celeriac and remaining ½ tsp salt, then fry gently for another 10 minutes until the vegetables are startin to soften and take on some colour.

Add the stock and simmer gently for 15-20 minutes or until the vegetables are really soft, then add the milk and bring just to a simmer. Take off the heat and blend with a stick blender (or in an upright blender) with the lemon juice and plenty of freshly ground black pepper.

Spread each of the crostini with ½ tsp tapenade. Reheat the soup if necessary, then serve in bowls topped with the crostini