Yummy Jerusalem Artichoke Soup recipes

Ingredients (nutrition)

• 1 lb 11oz peeled and sliced Jerusalem artichokes
• 1 thickly sliced lemon
• 2 oz butter
• 1 crushed garlic clove
• 2 chopped onions
• 2 1/4 pt vegetable stock
• 2 bay leaves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon freshly squeezed lemon juice
• 5 fl oz single cream
• salt and ground black pepper to taste

Cooking Instructions

1. Put the artichokes in a bowl with the lemon slices and cover with water.
2. Melt the butter in a saucepan over a low heat. Add the garlic and onions. Sweat for 4 minutes until soft.
3. Drain the artichokes, discard the lemon and add to the pan. Mix well and sweat for 3 minutes.
4. Add in stock, bay leaves, nutmeg and lemon juice.
5. Season well with salt and pepper to taste.
6. Bring slowly to boil, cover and simmer for about 35 minutes.
7. Remove the bay leaves.
8. Allow the soup to cool before puree in a blender or food processor until smooth.
9. Pour the soup into a clean pan and bring to boil.
10. Reduce the heat, stir in the cream and cook under low hear for 2 minutes.
11. Serve immediately.

Servings: 6

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