Jerusalem Artichoke Soup #2
Ingredients
- 1 1/4 lb Jerusalem artichokes scraped clean
- 3 tablespoons lemon juice
- 1 tablespoon sunflower oil
- 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
Instructions
- Chop the artichokes into small pieces, sprinkling them liberally with lemon juice as you work to help prevent them discolouring.
- Heat the oil and add the artichokes, stir well. Cover and sweat over a gentle heat for 1-2 minutes.
- 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.
- 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.
- 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.
Calories: 280 kcal
Carbohydrates: 47 g
Protein: 10 g
Fat: 7g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 5 mg
Sodium: 405 mg
Potassium: 869 mg
Fiber: 4 g
Sugar: 19 g
Vitamin A: 50 IU
Vitamin C: 12 mg
Calcium: 69 mg
Iron: 6 mg