Saturday, 11 February 2017

Jerusalem artichoke soup

This is a delicious soup which will sustain you through those cold winter months. 


1 pound of Jerusalem artichokes, washed and cut into 1/4-inch slices
2 tablespoons of butter
1 cup of cream
1/3 cup of chopped onion
2 teaspoons of chopped garlic
1 teaspoon of freshly chopped chives
2 cups of chicken stock
Salt and pepper to taste


Melt the butter in a medium sized saucepan on high.

Add the onion and garlic, and saute for 2 minutes or until they soften.

Add the Jerusalem artichokes, and continue to sauté for 2 more minutes.

Pour in the chicken stock, and simmer the blend until the artichokes have softened.

Pour in the cream and bring the mixture to a boil. Sprinkle with salt and pepper.

Purée the soup in a blender until smooth. You can strain it through a sieve for an even smoother result.

Sprinkle chives over the soup, and serve it warm.