Jerusalem artichoke soup with crisp leeks and rocket pesto Archive

Ingredients

• 1 tbsp olive oil
• 25g/1oz butter
• ½ onion, finely chopped
• 1 garlic clove, finely chopped
• 200g/7oz Jerusalem artichokes, peeled and chopped
• 1 sprig fresh thyme, chopped
• 75ml/2½fl oz white wine
• 300ml/½ pint vegetable stock
• salt and freshly ground black pepper
• 2 tbsp Greek yoghurt
• 150ml/5½fl oz vegetable oil, for shallow frying
• ¼ leek, finely sliced into matchsticks
• salt
• 4 tbsp olive oil
• ½ lemon, juice only
• small handful fresh rocket leaves