Sunchoke Soup

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.
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