Wednesday, 11 July 2012

Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

Serves 4


1 onion, sliced

50g/2oz butter

700g/11⁄2lb Jerusalem artichokes, peeled and sliced

600ml/1pt milk

Salt and ground white pepper

Preparation Method:

In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.

Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.

Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.

Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat gently and serve.

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