Jerusalem Artichoke Soup
Serves 4
Ingredients
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.
Serves 4
Ingredients
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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