Method

In a large saucepan, melt the butter on a low heat, then add all the vegetables and gently cook for about 20 mins or until soft. Add the stock and bring to a boil, then lower the heat to a simmer, partially covered, for 20 to 30 mins or until the artichokes can easily be mashed against the side of the pan with a wooden spoon. Leave to cool slightly. Using a stick blender, liquidise the soup until smooth. Add the cream, blend to combine. Season to taste. While the soup is cooking, make the pesto.

for the pesto:

Put the chestnuts, cheese, garlic and parsley into the bowl of a food processor and pulse until well chopped. Add the lemon juice and slowly add the oil until you achieve the desired consistency; a little granular and not too smooth. Season to taste. Spoon into a clean glass jar. Pour over a little olive oil, seal and refrigerate for up to a week. (Makes approximately 350 mls.)

to serve:

Serve soup in warmed bowls, topped with a spoonful of chestnut parsley pesto.

Ingredients

for the soup:

50 g Butter

1 kg Jerusalem artichokes peeled and cut into 1-centimetre cubes

350 g Leek washed and finely sliced

100 g Agria Potatoes peeled and cut into 1-centimetre cubes

1 Brown Onion peeled and finely chopped

2 clove of garlic peeled and finely chopped

1.6 litre Foundation Foods beef or chicken stock

100 ml Cream

for the chestnut parsley pesto: 

100 g FAUGIEUR WHOLE CHESTNUTS

75 g Manchego Cheese

1 Garlic Clove finely, chopped

50 g fresh parsley, roughly, chopped

1 Juice of 1 lemon

150 ml extra virgin olive oil

50 ml sunflower oil