Soup Recipes > Palestine Soup

How to make Palestine soup:
A really delicious way of using these little, oddly shaped vegetables.





Ingredients

30 Jerusalem artichokes
1 small onion
1 small turnip
1/2 head of celery
2 small potatoes
1 1/2 pints vegetable stock
1/4 pint milk
1/4 pint cream
cayenne pepper
(see measure conversions for more information)

Method

- Peel and cut up the vegetables.
- Put them into a pan with the stock.
- Bring to the boil and simmer gently for about 1 hour - or until the vegetables are soft.
- Rub through a sieve.
- Return to the pan, add the milk and cream and seasoning to taste.
- Do not let it boil after adding the cream.