Jerusalem artichoke soup

Jerusalem artichoke soup



Ingredients:-

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



Directions:-

• 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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