serves 6
ingredients
750g/1lb 11oz Jerusalem
artichokes, peeled and sliced
1 lemon, thickly sliced
50g/2oz butter
2 onions, chopped
1 garlic clove, crushed
1.5 litres/21⁄4pt vegetable stock
2 bay leaves
1⁄4 teaspoon ground nutmeg
1 tablespoon freshly squeezed
lemon juice
150ml/5fl oz single cream
salt and freshly ground
black pepper
• Put the artichokes in a bowl with the lemon slices, and cover with water.
• Melt the butter in a large saucepan over a low heat. Add the onions and
garlic, and sweat gently for 3–4 minutes until soft.
• Drain the artichokes, discarding the lemon, and add to the pan. Mix
well and sweat gently for 2–3 minutes without allowing to colour.
• Add the stock, bay leaves, nutmeg and lemon juice. Season with salt
and pepper. Bring slowly to the boil, then cover and simmer gently for
about 30 minutes.
• Discard the bay leaves. Cool the soup slightly, then purée in a blender
or food processor until smooth.
• Pour the soup into a clean pan and bring to the boil. Reduce the heat,
stir in the cream and cook gently, without boiling, for 2 minutes. Serve
immediately.
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