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Jerusalem Artichoke Soup

 

  • 1 pound jerusalem artichokes, peeled and diced
  • 2 garlic , crushed
  • 1 small onion, sliced
  • 10 ounces good vegetable stock
  • Salt and freshly milled black pepper, to taste
  • 3 tablespoons parsley, chopped
  • 1 tablespoon heavy cream
  

Method

Parboil artichokes for four minutes.  Drain and let cool and peel.  The skins are easier to peel away if parboiled.

Chop artichokes into pieces and put with stock, garlic, onions and water into a pan. Bring to a boil.  When boiling, immediately lower heat to sustain a strong simmer. Cook for 8-10 minutes.

Remove from heat,let cool slightly, then blend in a food processor until smooth. Stir in chopped parley and cream, and pulse again a couple more times just to mix.

Contributor: Geraldine Minne

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