Jerusalem Artichoke Soup
- 600g (1lb 5oz) Jerusalem artichokes, peeled
- 1 litre (2 pints) chicken stock or water
- Juice of 1 lemon
- 1 onion, chopped
- 1 clove of garlic, crushed
- 1 tsp salt
- Black pepper
- 4 tbsp single cream
- 2 tbsp parsley, chopped
Place the artichokes into the stock, or water, and add the lemon juice. Tip in the chopped onion and garlic, then season. Bring to the boil and simmer for 5 minutes.
2, 3, 4 and 5 oven AGA: Transfer to the Simmering Oven for 30-40 minutes.
Remove from the oven and liquidise the soup until it is smooth. Add the cream, check seasoning and reheat. Stir in the chopped parsley and serve.
By Dawn Roads AGA Food Editor