JERUSALEM ARTICHOKE AND ESPRESSO SOUP

This is a delicate and totally delicious way to start a meal. The coffee gives the soup an intriguing background flavour. You may prepare this several days in advance and freeze it. When buying the artichokes, choose large ones which are as smooth as possible.

Preparation and cooking: 60 minutes

YOU WILL NEED:

800g Jerusalem artichokes

100g butter

3 leeks, peeled, washed and chopped

1.2l vegetable stock or water salt and pepper

1-2 strong espresso coffees

TO SERVE a few tablespoons fresh cream roast coffee beans

1. Soak the artichokes in water then scrub them clean using a kitchen brush. Rinse them well, then chop them roughly.

2. Melt the butter in a pot, add the leeks and cook them for 5 minutes on medium heat, stirring often to soften the vegetable.

3. Add the artichokes and stir fry for a further 5 minutes before adding the stock. Season, bring the pot to the boil, then lower the heat. Cover the pot and let it simmer gently for 40 minutes. Next, use a stick blender to purée the soup. I always run this through a mouli for a finer finish.

4. Add 1 of the espresso coffees and taste the soup. If you prefer a stronger coffee presence, just add more. Check the seasoning then cool the soup and store it in the fridge until needed, or freeze it for a few days.

5. To serve, simply bring to the boil and garnish each plate with a light drizzle of cream and a few coffee beans.