Ice formations

It’s well and truly winter now, but I did manage to dig up one last harvest before the snow and ice arrived.

Leek and sunchoke soup

This is one way of using some of that winter vegetable harvest up – a warming but simple soup.

Leek and sunchoke soup (serves 1)

Ingredient Calories per serving
1 tsp butter or oil 40
50g/2oz leeks, halved and sliced 31
200g/8oz sunchokes/Jerusalem artichokes, roughly chopped 146
300ml/10 fluid ounces vegetable stock 12
salt and pepper to taste 0

Total calories per serving: 240

Method: Sweat the sliced leek in the oil or butter over a lowish heat until softened, then add the pieces of sunchoke and cook for another minute or two. Stir in the stock, bring to a simmer and cook until the sunchokes are soft (about half an hour). Blend to smoothness and season with salt and pepper to your taste.