There is always time for soup
When you are preparing your artichokes for cooking keep a bowl of water
containing the juice of 1 lemon handy to drop the artichokes in so they don’t go brown.
INGREDIENTS
Serves 4
500g Jerusalem artichokes
1 onion, sliced thinly
2 sticks celery, chopped
30g butter
1 litre chicken or vegetable stock
150ml single cream
2 tbsp chopped fresh parsley or 1 level tsp dried Salt and pepper
A few parsley stalks for garnish
METHOD
1 Fry the onion and celery in the butter gently until soft.
2 Add the artichokes and cook until the vegetables soften, this takes about 5 minutes. Don’t allow them to brown.
3 Stir in the stock and the parsley and bring to the boil.
4 Season to taste, turn down the heat to simmering and cook for 20 minutes. Remove from the heat.
5 Liquidise or blend until smooth.
6 Return to a gentle heat and stir in the cream. Don’t allow the soup to boil at this stage. Serve garnished with parsley.
Diana brings us some great soups, usually at lunch time, and we can’t get enough of them - especially if it is backed up with loads of lovely home made bread! Here are some of our favourites.
Cream of Artichoke Soup