Jerusalem artichokes aren't the most promising-looking vegetables, but they make wonderfully smooth, silky and delicious soups and purees.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 500g Jerusalem artichokes, scrubbed and thinly sliced
- 800ml chicken or vegetable stock
- 100ml single cream
- Salt and pepper
Method:
- Heat the oil in a large pan, add the onion and fry gently for 5 minutes. Add the artichokes and stock, bring to the boil and simmer for 20 minutes, until the artichokes are tender.
- Blend the mixture until smooth, then season to taste and reheat gently. Stir in the cream and serve.
