Lemon and artichoke soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook
Method
-
Add all of the ingredients to a saucepan and simmer for eight minutes, until the Jerusalem artichokes have softened.
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Place into a food processor and blend until smooth.
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To serve, pour into bowls and drizzle with a little olive oil.
Ingredients
- 200ml/8fl oz boiling water
- ½ chicken stock cube
- 1 lemon, juice only
- 1 shallot, finely chopped
- 25g/1oz butter
- 5 Jerusalem artichokes, peeled and finely diced
- 4 parsley stems, chopped
- salt and freshly ground black pepper, to taste
To serve
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