Jerusalem Artichoke Soup with Gruyere Toasts

Ingredients:
2 tbsp Olive Oil
1 large onion,chopped
1 garlic clove, chopped
1 celery stick, chopped
675g jerusalem articokes, peeled or scrubbed, and chopped
1.2 litres/5 cups vegetable stock
300ml/1¼ cups semi-skimmed milk
salt and freshly ground black pepper

To Serve:
8 slices french bread
1 cup Gruyere cheese, grated

1.  Heat the oil in a large saucepan. Add the onion, garlic and celery, and cook over a medium heat for about 5 minutes or until softened, stirring occasionally. Add the prepared jerusalem artichokes and cook for a further 5 minutes.

2.  Add the stock and seasoning, then bring the soup to the boil.  Reduce the heat and simmer for 20-25 minutes, stirring occasionally,until the artichokes are tender.

3.  Transfer the soup to a food processor or blender and process for a few minutes until smooth.  Return the soup to the pan, stir in the milk and heat through gently for 2 minutes.

4.  To make the Gruyere toasts, heat the grill to high.  Lightly grill the bread on one side, then sprinkle the untoasted side with the Gruyere.  Grill until the cheeses melts and is golden.  Ladle the soup into bowls and top with the Gruyere toasts.

Recipe from "Wholefoods - a cook's kitchen handbook" by Nicola Graimes