CAULIFLOWER & JERUSALEM ARTICHOKE SOUP

SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 1910kj COST $$

50g butter 2 garlic cloves, crushed 1 large cauliflower, chopped 500g Jerusalem artichokes, peeled, chopped 4 cups vegetable stock 2 cups milk ½ cup grated parmesan 1 tbsp lemon juice blanched Brussels sprout leaves, to serve ROASTED PEAR CHIPS 2 beurre bosc pears, thinly sliced using a mandolin 2 tbsp pure icing sugar

1 Preheat oven to hot, 200°C. Line an oven tray with baking paper. 2 In a large saucepan, melt butter on medium. Saute garlic 1-2 minutes until tender. Add cauliflower and artichokes. Cook, stirring, 4-5 minutes until lightly caramelised. Pour in stock and milk. Simmer on low, covered, 20 minutes. 3 ROASTED PEAR CHIPS Meanwhile, dust pears with icing sugar and arrange on tray. Roast 10 minutes, turning halfway through cooking. Set aside until needed. 4 Remove soup from heat. Using a handheld stick blender, process soup until smooth. Stir parmesan and juice through. Season to taste. 5 Serve soup topped with blanched Brussels sprout leaves and roasted pear chips.