Cream of Jerusalem artichoke soup

Ingredients

• 900 g (2lb) Jerusalem artichokes
• 1.2 litres (2 pints) chicken stock (or vegetable stock to make it vegetarian)
• 1–2 tsp lemon juice
• Salt, black pepper
• 100 g (3½ oz) butter
• 100 ml (3½ fl. oz) double cream
• 2 onions
• 1 stalk celery
• 2 tbsp fresh chopped parsley
• 2 cloves garlic

Method

Peel and slice the artichokes, dropping them into water with lemon juice.

Melt most of the butter in a large saucepan and fry chopped onions, celery and garlic over low heat for approx. 8 minutes to soften but not colour.

Add drained artichokes and stock. Simmer for 20 minutes, or until artichokes are completely tender. Remove from the heat, cool for a few minutes, then blend in a blender.

Return to the pan, reheat gently and whisk in seasoning, cream, parsley and remaining butter. Reheat gently before serving.

Recipe taken from The Garden To Kitchen Expert by Judith Wills and Dr DG Hessayon, priced £9.99.

Soup makes a deliciously nutritious meal, so visit our soup and stew recipes section for more tasty meal ideas.