Jerusalem artichoke soup with smoked haddock recipe

Method:

1. First, peel and slice the artichokes. Add butter to a large pan and sweat the onion, leek and celery over a gentle heat until softened.
2. Add the artichokes and continue to cook for a further 10 minutes or so. Just cover with water and bring to a simmer.
3. Cook until the vegetables are very soft, then add the cream.
4. Blend in a liquidiser until very smooth, pass through a sieve and season well.
5. Poach the smoked haddock in the milk over a gentle heat for about 4-6 minutes until cooked.
6. Spoon the soup into bowls add a piece of haddock to each bowl and serve.

You will need:

• 1kg Jerusalem artichokes
• 2 sticks of celery, washed and chopped
• 1 onion, chopped
• 1 leek, washed and chopped
• 100g butter
• 100ml cream
• 4 pieces of smoked haddock (approximately 150g each)
• Milk for poaching
• Salt and pepper