Jerusalem artichoke soup

Jerusalem artichoke soup

Serves 4

ingredients

1 onion, sliced
50g/2oz butter
700g/ 1.5 lb Jerusalem artichokes,
peeled and sliced
600ml/1pt milk
salt and ground white pepper

1. In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.
2. Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.
3. 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.
3. Purée the soup using a blender or food processor. Taste and add more seasoning if needed.
Reheat gently and serve.