Ingredients

• 1 tbsp olive oil
• 25g/1oz butter
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 200g/7oz Jerusalem artichokes
• peeled and chopped
• 1 sprig fresh thyme
• chopped
• 75ml/2½fl oz white wine
• 300ml/½ pint vegetable stock
• salt and freshly ground black pepper
• 2 tbsp Greek yoghurt
• 150ml/5½fl oz vegetable oil
• for shallow frying
• ¼ leek
• finely sliced into matchsticks
• salt
• 4 tbsp olive oil
• ½ lemon
• juice only
• small handful fresh rocket leaves
• salt and freshly ground black pepper

Directions

• For the soup
• heat the oil and butter in a saucepan and gently soften the onion and garlic for 4-5 minutes. Add the artichokes and thyme and continue to cook for 3-4 minutes. Add the white wine and reduce for 2-3 minutes. Then add the stock and bring up to the boil. Reduce the heat and simmer until the artichoke is tender
• about five minutes. Season with salt and freshly ground black pepper
• and finally stir in the yoghurt.
• For the crisp leeks
• heat the oil in a pan until a small cube of bread turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When the oil is hot
• carefully lower the leek into the hot oil
• using a slotted spoon
• and fry for about 30 seconds or until starting to turn golden-brown. Remove with the slotted spoon and drain on kitchen paper. Sprinkle with salt to taste.
• For the rocket pesto
• place the olive oil
• lemon juice and rocket into a bowl. Using a hand-held blender
• blend until smooth. Season with salt and freshly ground black pepper.
• To serve
• pour the soup into a serving bowl
• arrange the leeks on top and drizzle the pesto on top in a circle.