Lemon and Jerusalem Artichoke Soup

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

Ingredients

200ml/8fl oz boiling water
½ chicken stock cube
1 lemon, juice only
1 shallot, finely chopped
25g/1oz butter
5 Jerusalem artichokes, peeled and finely diced
4 parsley stems, chopped
salt and freshly ground black pepper, to taste
To serve
olive oil, to drizzle

Method

  1. Add all of the ingredients to a saucepan and simmer for eight minutes, until the Jerusalem artichokes have softened.
  2. Place into a food processor and blend until smooth.
  3. To serve, pour into bowls and drizzle with a little olive oil.

About the author
Ross Burden from Ready Steady Cook

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