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Jerusalem artichoke soup #2

Preparation time: 20 minutes,
Cooking time: 35 minutes,
Calories: 138 per portion

ingredients

serves 4
500 g (1 1/4 lb) Jerusalem artichokes, scraped clean
3 tablespoons lemon juice
1 tablespoon sunflower oil
900 ml (1 1/2 pints) marrowbone or chicken stock
1 teaspoon dried dill
1/2 teaspoon sugar
salt and pepper

for the lemon croutons

4 slices crustless bread
1 tablespoon lemon juice

method

1. Chop the artichokes into small pieces, sprinkling them liberally with lemon juice as you work to help prevent them discolouring.

2. Heat the oil and add the artichokes, stir well. Cover and sweat over a gentle heat for 1-2 minutes.

3. Pour on the stock, bring to the boil, cover and simmer for about 30 minutes. Liquidize the artichokes, adding the dried dill and sugar, then rub through a sieve and return to the pan. Reheat, and add salt and pepper to taste.

4. To make the lemon croutons, brush both sides of the slices of bread with lemon juice and toast until lightly coloured on both sides. Cut into cubes.

5. Serve the soup, garnished with the croutons.

Jerusalem artichokes are not related to globe artichokes – they are members of the sunflower family which is why sunflower oil is the best one to use.

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