Ingredients:
50g unsalted butter
1kg Jerusalem artichokes, cubed
350g leeks, finely sliced
100g potato, cubed
1 medium onion, diced
2 garlic cloves, crushed 1.6l chicken or vegetable stock
100ml double cream
Rapeseed oil, to finish (optional)

Method:

• In a large, saucepan, melt the butter over a low heat, then gently sweat all the vegetables until soft, about 20 mins.
• Add the stock, bring to a boil, then lower the heat and simmer, partially covered, for 20 to 30 minutes, until the artichokes can be easily mashed against the side of the pan with the back of a wooden spoon. Cool slightly.
• Liquidise the soup until smooth, then return to the pot. Warm over a medium heat, add the cream and season generously. Serve in warmed bowls, topped with a spoonful of pesto and finish with a swirl of rapeseed oil.