Sunchoke Soup
Sunchoke is the US name for Jerusalem artichokes, a sadly neglected winter vegetable. They look like knobbly potatoes and are a nuisance to peel, but if they are very fresh you can sometimes get away with just giving them a good scrub.
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
50g butter
560g onions, peeled and chopped
1.15kg Jerusalem artichokes, scrubbed, peeled and chopped
salt and freshly ground pepper
1.1 litres light chicken stock
600ml creamy milk approx.
Method
Melt the butter in a heavy bottomed saucepan, add the onions and artichokes. Season with salt and freshly ground pepper, cover and sweat gently for 10 minutes approx. Add the stock and cook until the vegetables are soft. Liquidise and return to the heat. Thin to the required flavour and consistency with creamy milk and adjust the seasoning.
Serve in soup bowls or in a soup tureen.
