Jerusalem Artichoke Soup
This recipe results in a smooth and silky soup full of flavour
Makes enough for: 4 people
Ingredients
- 350 g peeled Jerusalem artichokes cubed
- 500 mls chicken stock
- Salt and freshly ground black pepper to season
Method
- Place the Jerusalem artichokes and stock into a pot
- Bring to the boil and then reduce the heat
- Cover and simmer for 15 minutes
- Leave to cool
- Purée until smooth
- Place back on the stove and reheat
- Adjust the seasoning before serving