lundi 18 août 2014

Jerusalem artichoke soup

serves 4
1 onion, sliced
50g/2oz butter
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced
600ml/1pt milk
salt and ground white pepper
• In a heavy saucepan over a low
heat, gently sweat the onion in the
butter until soft and translucent.
• Add the artichokes to the onion.
Cook, covered, for 10 minutes,
stirring a few times.
• Add 600ml/1pint water and the
milk. Season with salt and pepper
to taste, and simmer slowly – do
not boil or the milk may curdle.
• Purée the soup using a blender or
food processor. Taste and add
more seasoning if needed. Reheat
gently and serve.

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