Cream of Jerusalem Artichoke Soup

Written by Lesley Waters from Ready Steady Cook on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

1 tbsp olive oil
onion, chopped
1 clove garlic, chopped
5 Jerusalem artichokes, peeled, chopped
50ml/2fl oz white wine
150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock)
50ml/2fl oz double cream
salt and freshly ground black pepper
fresh chives, to garnish

Method

  1. Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened.
  2. Add the garlic to the saucepan, stir and cook for one minute.
  3. Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper.
  4. To serve, spoon into a bowl and garnish with fresh chives.

About the author
Lesley Waters from Ready Steady Cook

Comments RSS

    There are no comments yet. Be the first to add a comment by using the form below.