Topped with tapenade croutons, this is a rich, creamy soup for a cold night.
- CourseMain meal
- Prepare20 mins
- Cook40 mins
- Total time1 hr
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
With their hearty, nutty flavour, Jerusalem artichokes are wonderful chopped and cooked in risottos, or halved and roasted with thyme and garlic to serve alongside a Sunday roast.