In a heavy bottomed saucepan melt the butter with the oil.
Gently fry the celery, onion and garlic until soft and translucent (stirring regularly so it doesn’t catch or colour).
Once all the vegetables have softened, add the Verjuice or white wine. Cook for a minute or two until it has been absorbed and then add the Jerusalem artichokes.
Cook for five minutes, stirring to combine all the vegetables.
Season with a little salt and pepper.
Cover the vegetables with the chicken stock then simmer until the artichokes are soft.
Puree in a food processor, starting with the solids and adding the liquid until you achieve the correct consistency.
Pass through a sieve and then return to the pan.
At this point you can split the soup into portions and freeze or chill as desired.
For the portion you are planning to serve , return to the heat, add the milk and heat (you can substitute with cream or crème fraishe if you prefer).
Taste and adjust the seasoning to suit your palate and serve.
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