Jerusalem Artichoke & Leek Soup – Misfit Garden

Ingredients

• 1 leek - chopped and washed thoroughly
• 600g Jerusalem artichokes - roughly peeled and chopped
• 1.2 litres vegetable stock
• 1 bay leaf
• 2 rosemary sprigs
• 1 onion, sliced
• 2 cloves of garlic
• Pinch of freshly grated nutmeg
• Salt and black pepper
• Dash of cream or sour cream for serving (optional)