Jerusalem artichoke soup

Ingredients

6

Steps

6

Serves

4

Cook Time

10-20 Min

Ingredients

  • 1 onion, sliced
  • 50g/2oz butter
  • 700g/11 ⁄2lb Jerusalem artichokes, peeled and sliced
  • 600ml/1pt milk
  • Salt and ground white pepper
  • 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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