Soup Recipes > Jerusalem Artichoke Soup

This recipe is part of the December 2008 Recipes Menu


Starter - Jerusalem Artichoke Soup
Main Course - Roast Duck in a Port and Citrus Sauce
Dessert - Almond Cake

How to make Jerusalem artichoke soup:
This delicately flavoured soup makes a seasonal and unusual starter.





Ingredients

Jerusalem Artichoke Soup
1 1/2lbs Jerusalem artichokes, scrubbed and peeled
juice 1 lemon
1 onion, peeled and chopped
2oz butter
1 1/2 pints chicken stock
1/2 pint white wine
salt and black pepper
chopped parsley for decoration
(see measure conversions for more information)

Method

- Put the lemon juice into a bowl of cold water.
- Cube the artichokes and put into the lemon water.
- Drain and dry the artichokes.
- Melt the butter in a large saucepan.
- Soften the onion in the butter.
- Add the artichokes.
- Cook for 5 minutes over a low heat.
- Do not allow to brown.
- Add the stock and wine.
- Bring to the boil.
- Cover and simmer for 20 minutes.
- Cool and liquidise.
- Season with salt and pepper.
- Reheat and serve with a little parsley on top.