A sublime start to a meal, Jerusalem artichokes are rich and nutty potato-like vegetables that are only in season for a short period of time. Make the most of their outstanding flavour with this wondrous Jerusalem artichoke soup recipe from Stephen Crane, which is a lovely seasonal soup when the weather gets chilly
Method
1.
Melt the butter in a large pan with a splash of oil
2.
Add the artichokes and a pinch of salt and cook, covered, over a medium heat for about 15-20 minutes, until the artichokes are cooked but not coloured
3.
Add the milk and water, then cover with a tight fitting lid and bring to boil. Reduce the heat slightly and simmer for 10-15 minutes
4.
Blitz the soup in a blender and pass through a fine mesh sieve. Adjust the seasoning to taste
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