Jerusalem Artichoke Soup Recipe
Jerusalem Artichoke Soup Recipe with Jerusalem Artichokes, Stock, Milk, Onion, Butter and Lemon Juice.
INGREDIENTS
2 lb (900g) Jerusalem Artichokes
1 1/2 pints (900ml) Vegetable Stock
1 pint (600ml) Milk
1 Medium Sized Onion, peeled and sliced
2 oz (50g) Butter
1 tablespoon Lemon Juice or Vinegar
Salt & Pepper
METHOD
Put the lemon juice or vinegar into a basin of cold water. Wash the artichokes, peel and put them at once into the acid water in order to keep them white. Melt the butter in a saucepan and as soon as it is hot, drain the artichokes well and add them to the butter with the onion. Season generously with salt & pepper and cook gently for 5 minutes; do not cook quickly as they must not brown.
Add the stock gradually and simmer gently until the vegetables are soft. Rub through a sieve (or blend), return to the saucepan and add the milk. Bring to the boil and serve.
Enough for 4 people.
Based on the Jerusalem Artichoke Soup recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).