Posted: 15th November 2015
As the nights draw in we’ve got a winter warmer to spoil your tastebuds. A delicious and simple Jerusalem artichoke soup.
5 Jersualem artichokes, peeled and chopped
Salt and pepper
Fresh chives to garnish
– Heat 1tbsp of olive oil in a saucepan. Add your onion and cook gently for around 3 minutes until they have softened.
– Add one garlic clove to the saucepan, continue to stir and cook for one minute
– Add all the artichokes, 50ml of white wine, 150ml of hot chicken stock and cook for 8 minutes until the artichoke has softened. Remove from the heat, add 50ml double cream and blend until smooth.
– Season to taste and garnish with fresh chives.