Jerusalem Artichoke Soup - DIY

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Thank you Justine & Michael 💚

Recipe - Serves 6:

1 x onion, peeled and chopped
2 x leeks, roughly chopped
2 x large carrots, peeled and chopped
3 sticks of celery, roughly chopped
1 kg of Jerusalem Artichokes washed and / peeled and roughly chopped
1 x bay leaf
1l full cream milk
Salt and pepper
200g butter

Method:
Heat butter in a large pot, add the onions, carrots, celery & leeks. Sauté until golden brown. Add the bay leaf and the Jerusalem artichokes, stir through and then add the milk.
Cook for about 30 - 40 mins until the veggies are soft.
Remove the bay leaf and blend soup until smooth. Pass through a sieve and return to the pot. Season to taste and re heat.