Jerusalem Artichoke and Leek Soup from Autumn and Winter Cooking with a Veg Box (Riverford Companions) by Guy Watson

Ingredients

• 1 bay leaf
• 2 leeks, washed and sliced
• 2 tbsp sunflower, vegetable or rapeseed oil
• salt and black pepper
• 1.2 litres vegetable stock, plus a little extra to thin if needed
• 1 onion, sliced
• pinch of freshly grated nutmeg
• 600 g Jerusalem artichokes, scrubbed clean, peeled and roughly chopped
• 2 rosemary sprigs