Artichoke soup
Do not confuse the Jerusalem
with the globe artichoke
Jerusalem artichoke soup is a real winter winner, as that’s the time of year when these knobbly tubers appear. They have a lovely delicate flavour and a perfect texture for this recipe.
As you peel them (just peel or cut off the knobbly bits too) throw them into a bowl of cold water to prevent them discolouring.
For up to six portions you’ll need the following:
- 700 grams of peeled Jerusalem artichokes
- 2 medium peeled potatoes or carrots (gives a nicer colour)
- 1 medium onion, diced
- 50 grams of butter
- 1 litre of chicken or vegetable stock
- 150 ml of milk
- 150 ml of cream (optional)
- salt and pepper
Melt the butter in a saucepan and cook the diced onion gently until soft. Then dice (or slice thinly) the rest of the vegetables and add.
Then add a little salt, put the lid on the saucepan and let the vegetables sweat over a very low heat for 10 –15 minutes.
Add the stock, stir, and put the lid back on. Bring back to a simmer and cook for another 20 minutes or until the vegetables are really soft.
Cool and liquidise the mixture or pass it through a sieve. Add the milk and cream if using, and adjust the seasoning. Reheat gently and pour into picnic flasks.
It's really tasty sprinkled with bits of crispy bacon - pack these separately and add to the soup just before serving.
Go to soup recipes
Go to picnic food
Go from artichoke soup to Home Page
|
