Cream of Jerusalem artichoke soup
From Ready Steady Cook
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
Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened.
Add the garlic to the saucepan, stir and cook for one minute.
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.
To serve, spoon into a bowl and garnish with fresh chives.
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