Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

Serves 12 in 1 Hour

This is the real taste of Autumn something to savour before the Christmas rush starts and you have to start making mince pies and pickles. A warming nutty flavour of the artichokes to get the chill out of the bones.

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Method

Peel and slice the artichokes and put them in water with lemon juice? this stops them getting discoloured.

Melt butter in a saucepan and gently sweat the onion, celery and garlic until they soften but don't let them brown.

Add the sliced artichokes and the stock. Bring to the boil, then simmer for 30 minutes or until the artichokes are soft.

Remove from the heat and, using a blender or stick blender, process until smooth.

Season with salt & pepper, stir in the cream and parsley and an extra knob of butter, and serve: it will be hot enough. If you want to reheat it, don't let it boil.

Top with some croutons if you like and even a splash of infused oil.

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