Palestine Soup Recipe

soup bowls
author pic


 Updated 18/01/2016

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A really delicious way of using these little, oddly shaped vegetables known as Jerusalm 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 on quantites)


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

Prep Time: 20 minutes

Cook Time: 65 minutes

Yield: 4 portions


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