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 not let the artichokes brown . Pour in the stock and milk , then cover the pan again and simmer gently for about 15 minutes . Leave the soup to cool slightly , then ladle it into a food processor or blender , in batches if necessary , and process until smooth .

3. Strain the soup back into the rinsed - out pan . Add half the cream , season to taste with salt and pepper and reheat gently .

4. Lightly whip the remaining cream and saffron powder . Ladle the soup into warmed soup bowls and put a spoonful of saffron cream in the centre of each . Sprinkle with the chopped chives and serve immediately

Cook's Tip:

The flesh of Jerusalem artichokes discolours when it is exposed to the air . Fill a bowl with cold water and add about 30ml / 2 tbsp lemon juice . As you peel the artichokes drop them into the acidulated water to prevent them from turning brown.

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