2 tablespoons olive oil 1 onion, thinly sliced
400 g/14 oz Jerusalem artichokes, chopped
3/4 quantity Meat Stock
200 ml/7 fl oz double cream
1 sprig fresh flat-leaf parsley, chopped salt


1.Heat the olive oil in a saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until softened. Add the Jerusalem artichokes and cook for 3-4 minutes, then pour in the stock and bring to the boil.
2.Cover and cook over a low heat for 30 minutes. Transfer the mixture to a food processor and process until smooth. Season with salt to taste.
3.Stir in the cream and reheat if necessary. Pour into a soup tureen, sprinkle with the parsley and serve.

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