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  • Seasonal local food recipe No.357 – Jerusalem artichoke soup

    Posted on April 2nd, 2017 Janet No comments

    This recipe is from one of the first cookery books I ever bought – the classic Penguin Cookery Book by Bee Nilson.
    jerusalem artichokes-camel csa
    Serves 4-5

    Preparation time: 10 minutes
    Cooking time: 30-45 minutes

    Ingredients
    750 g Jerusalem artichokes, peeled and chopped
    1 onion, chopped
    1 stalk celery, chopped
    25 g butter
    900 ml vegetable stock
    300 ml milk
    salt and freshly ground black pepper

    Method
    Melt the butter in a saucepan and add the vegetables.  Cover and cook gently for about 15 minutes without browning. Shake the pan occasionally to prevent sticking.

    Add the stock and seasoning and simmer until the vegetable are tender.  Liquidise the mixture (I use a stick blender in the pan), add the milk and reheat.  Taste for seasoning.  Serve with a swirl of cream and some chopped parsley.