Wednesday, March 30, 2011
Jerusalem Artichoke Soup
1 onion, sliced
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced
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.