Jerusalem artichoke soup with shrimps

Serves 4

400g/13 oz Jerusalem artichokes, peeled and diced
1 onion, diced
1 leek, diced
100ml/31/2fl oz dry white wine
500ml/17fl oz chicken or vegetable stock
100g/31/2oz shrimps, peeled
20ml/7fl oz olive oil
25g/1oz crème fraîche
Salt
Black pepper

400g/13 oz Jerusalem artichokes, peeled and diced
1 onion, diced
1 leek, diced
100ml/31/2fl oz dry white wine
500ml/17fl oz chicken or vegetable stock
100g/31/2oz shrimps, peeled
20ml/7fl oz olive oil
25g/1oz crème fraîche
Salt
Black pepper

Heat half the oil in a pan and sweat the onions and leeks until soft. Add the artichokes and sweat for a further two minutes.

Add the wine and reduce by half. Add the stock and simmer for 15 minutes, or until the artichokes are soft. Season, liquidise and pass through a fine strainer. Set aside and keep warm.

Heat the rest of the oil in a non-stick pan and sauté the shrimps. Season, drain off any fat and arrange them in soup bowls.

Bring the soup back to the boil, add the crème fraîche and liquidise again. Serve immediately.