Jerusalem artichoke soup
Ingredients
6
Steps
6
Serves
4
Cook Time
10-20 Min
Ingredients
- 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