Jerusalem artichoke soup

PT45M

First published in 2015
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Ingredients

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Jerusalem artichoke soup

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
  • 800ml of whole milk
  • 800ml of water
4
Blitz the soup in a blender and pass through a fine mesh sieve. Adjust the seasoning to taste
  • salt to taste
  • sugar to taste
First published in 2015
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