Trevilley Farm

Jerusalem Artichoke Soup

No
Ingredients: 

50g butter
1 onion chopped
450g Jerusalem artichoke peeled and cut into small chunks
900ml stock
150ml milk
150ml double cream
Seasoning

Preparation Instructions: 

Melt the butter and cook the onions without browning them.
Add the artichoke and stir until they are coated with the butter.
Pour in the stock and milk.
Bring to the boil, then simmer on a low heat for 30 mins.
Allow to cool.
Put the mixture through a blender.
Strain back into the pan.
Add cream and season to taste.
Re-heat the mixture and serve.

Recipe Ingredients: 

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