Jerusalem artichoke soup

serves 4

ingredients
1 onion, sliced
50g/2oz butter
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced
600ml/1pt milk
salt and ground white pepper

• In a heavy saucepan over a low
heat, gently sweat the onion in the
butter until soft and translucent.

• Add the artichokes to the onion.
Cook, covered, for 10 minutes,
stirring a few times.

• Add 600ml/1pint water and the
milk. Season with salt and pepper
to taste, and simmer slowly – do
not boil or the milk may curdle.

• Purée the soup using a blender or
food processor. Taste and add
more seasoning if needed. Reheat
gently and serve.