How To Make Jerusalem Artichoke Soup
Jerusalem Artichoke Soup: Jerusalem Artichoke Soup Topped with saffron cream , this unusual soup is wonderful to serve on a chilly winter ' s day Ingredients: Jerusalem Artichoke Soup 900ml /11⁄2 pints /33⁄4 cups chicken stock 150ml /1⁄4 pint / 2⁄3 cup milk 150ml /1⁄4 pint / 2⁄3 cup double ( heavy ) cream large pinch of saffron powder salt and ground black pepper chopped fresh chives,to garnish. Jerusalem Artichoke Soup 50g / 2oz / 4 tbsp butter I onion , chopped 450g / Ilb Jerusalem artichokes , peeled and cut into chunks Jerusalem Artichoke Soup Making Of Jerusalem Artichoke Soup: 1. Melt the butter in a large heavy pan over medium heat . Add the onion and cook , stirring occasionally , for 5 - 8 minutes , until softened but not browned . 2. Add the artichokes to the pan and stir until coated in the butter . Reduce the heat to low , cover the pan with a tight - fitting lid and cook gently for 10 - 15 minutes but do n
