for 4 person

Soup

1 tbsp	olive oil
1	garlic clove, finely chopped
200 g	leek, cut into thin rings
500 g	Jerusalem artichokes, peeled, cut into pieces
2 litre	vegetable bouillon
1 sachet	saffron
	salt and pepper to taste

To serve

150 g	plain greek yoghurt plain
a little	saffron threads

How it's done

Soup

Heat the oil in a pan. Sauté the garlic and leek for approx. 3 mins. Add the Jerusalem artichokes and cook briefly, pour in the stock, bring to the boil. Add the saffron, simmer the soup over a medium heat for approx. 30 mins., allow to cool slightly, puree and season.

To serve

Plate up the soup, top with yoghurt, garnish with saffron.

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