Cauliflower Soup
Heat 1 tbs of the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the garlic and cook until aromatic, then add the wine.
Let it bubble away until the liquid has reduced by half.
Roughly chop your cauliflower leaves and all – no waste here. Add the chopped Jerusalem artichoke, cream and water. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are very tender around 25 minutes.
Once the veggies are tender add the blue cheese if using. Allow it to melt through the soup, then set aside to cool slightly before blitz with a stab blender or blender until super smooth.
Add more water if the soup is too thick, season to taste.
Confit Leek
Begin the confit leek while the soup is on the go. Heat the olive oil on medium heat in a deep saucepan. Add the leeks and season with a little salt and pepper. Cook the leek until the edges begin to turn brown, stirring occasionally for approximately bout 15 minutes. The lower heat will allow the sweetness to develop so don’t be tempted to turn up the heat!
Jerusalem Artichoke Chips
While the soup and leeks are cooking, heat the frying oil in a small frying pan over medium-high heat to fry off the chips. Add the Jerusalem artichoke in batches, cook until crisp and they have turned a caramel colour. Drain on a paper towel to keep crispy.
To Serve
Serve soup in bowls, drizzle with confit leek and sprinkle artichoke chips. Finish with a good lug of Mount Zero olive oil and serve with crusty sourdough.
