1 1/2 lb (675 g) Jerusalem artichokes
5 tbsp orange juice
1 oz or 2 tbsp (25 g) butter
1 leek, chopped
1 garlic clove, crushed
1/2 pint or 1 1/4 cups (300 ml) vegetable stock
1/4 pint or 3/4 cup (150 ml) milk
2 tbsp chopped coriander (cilantro)
1/4 pint or 2/3 cup (150ml) natural (unsweetened) yogurt
grated orange rind, to garnish
- Rinse the Jerusalem artichokes and place in a large saucepan with 2 tablespoons of the orange juice and enough water to cover. Bring to a boil, reduce the heat and cook for 20 minutes or until the artichokes are tender.
- Drain the artichokes, reserving 2 cups (425 ml) of the cooking liquid. Leave the artichokes to cool.
- Once cooled, peel the artichokes and place in a large bowl. Mash the flesh with a potato masher.
- Melt the butter in a large saucepan and sauté the leek and garlic for 2-3 minutes, stirring until the leek softens.
- Stir in the artichoke flesh, the reserved cooking water, the stock, milk and remaining orange juice. Bring the soup to the boil, reduce the heat and simmer for 2-3 minutes.
- Remove a few pieces of leek with a slotted spoon and reserve. Transfer the remainder of the soup to a food processor and blend for 1 minute until smooth.
- Return the soup to a clean saucepan and stir in the reserved leeks, coriander (cilantro) and yogurt.
- Transfer to individual soup bowls, garnish with orange rind and serve.
From What’s Cooking Vegetarian