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Cream of Jerusalem artichoke soup

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves
Dietary: Egg-free Gluten-free Nut-free Vegetarian

By Lesley Waters

From Ready Steady Cook

Ingredients

1 tbsp olive oil
onion, chopped
1 clove garlic, chopped
5 Jerusalem artichokes, peeled, chopped
50ml/2fl oz white wine
150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock)
50ml/2fl oz double cream
salt and freshly ground black pepper
fresh chives, to garnish

Method

Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened.
Add the garlic to the saucepan, stir and cook for one minute.
Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper.
To serve, spoon into a bowl and garnish with fresh chives.