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

Method:
•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.

Serves 4