Jerusalem Artichoke Soup
Artichokes are tricky to peel but if you parboil them first, it is much easier. If preferred, leave the skins on and scrub before cooking. They give a nutty flavour.
Ingredients
- 2 lb Jerusalem artichokes
- 1/2 oz margarine or butter
- 2 onions chopped
- 1 pint milk
- 3/4 pint chicken stock
- salt and freshly ground black pepper
- chopped fresh parsley
Instructions
- Melt the margarine in a large saucepan, add the onions and fry gently for 5 minutes until soft and lightly coloured.
- Add the artichokes to the pan, together with the milk, stock and salt and pepper to taste.
- Bring to the boil, reduce the heat slightly, cover and simmer for about 30 minutes, until the artichokes are soft.
- Leave to cool slightly, then work in a blender or food processor until smooth. Or work through a vegetable mill.
- Return the soup to the rinsed-out pan and reheat gently. Taste and adjust seasoning, then pour into warmed individual soup bowls. Serve at once, garnished with chopped parsley.
Calories: 317 kcal
Carbohydrates: 54 g
Protein: 11 g
Fat: 8g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 22 mg
Sodium: 214 mg
Potassium: 1303 mg
Fiber: 5 g
Sugar: 31 g
Vitamin A: 329 IU
Vitamin C: 13 mg
Calcium: 182 mg
Iron: 8 mg