Seasonal local food recipe No.357 – Jerusalem artichoke soup
This recipe is from one of the first cookery books I ever bought – the classic Penguin Cookery Book by Bee Nilson.
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.
