Jerusalem Artichoke Soup Ingredients
- 1 onion, sliced
- 50 g/2 oz butter
- 700 g/11⁄2 lb Jerusalem artichokes, peeled and sliced
- 600 ml/1 pt milk
- salt and ground white pepper
Jerusalem Artichoke Soup Recipe
In a heavy sauce pan 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 600 ml/1 pint 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. Re-heat gently and serve.