Cream of Jerusalem artichoke soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened.
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Add the garlic to the saucepan, stir and cook for one minute.
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Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper.
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To serve, spoon into a bowl and garnish with fresh chives.
Ingredients
- 1 tbsp olive oil
- onion, chopped
- 1 clove garlic, chopped
- 5 Jerusalem artichokes, peeled, chopped
- 50ml/2fl oz white wine
- 150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock)
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- fresh chives, to garnish
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