Cream Of Jerusalem Artichoke Soup Recipe
Ingredients
| 50 g. / 2 oz. butter | ||
| 1 kg. / 2 lb. Jerusalem artichokes, chopped | ||
| Onion | 1 Large, chopped | |
| Celery stalks | 2 , chopped | |
| Bacon slices | 2 , chopped | |
| 600 ml. / 1 pint chicken stock | ||
| 600 ml. / 1 pint milk | ||
| Pinch of dried mixed herbs | ||
| 60 ml. / 4 tablespoons single cream (optional) | ||
| 15 ml. / 1 tablespoon chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter in a saucepan.
Add the artichokes, onion, celery and bacon and fry for 8 minutes.
Stir in the stock, milk, seasoning and herbs.
Cover and simmer gently for about 30 minutes or until the artichokes are tender.
Rub through a strainer or puree in an electric blender.
Reheat, then stir in the cream, if used.
Garnish with the parsley.
Add the artichokes, onion, celery and bacon and fry for 8 minutes.
Stir in the stock, milk, seasoning and herbs.
Cover and simmer gently for about 30 minutes or until the artichokes are tender.
Rub through a strainer or puree in an electric blender.
Reheat, then stir in the cream, if used.
Garnish with the parsley.
Chef
