Artichoke Soup

Name: Artichoke Soup
Yield: Serves Four
Ingredients: salt and freshly ground black pepper chopped chives; 600 ml/1 pint chicken stock or water and a stock cube; 600 ml/1 pint creamy milk; ½ clove garlic, crushed; 1 onion, sliced finely; salt and freshly ground black pepper chopped chives; salt and freshly ground black pepper chopped chives; 600 ml/1 pint chicken stock or water and a stock cube; 600 ml/1 pint chicken stock or water and a stock cube; 50 g/2 oz butter; 675 g/1½ lb Jerusalem artichokes

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

675 g/1½ lb Jerusalem artichokes
50 g/2

Starter
Soup
Gluten-free
Vegetarian

Method

Peel the artichokes and leave them soaking in water until you are ready for them. They will discolour if you leave them in the air.

Melt the butter in a heavy-bottomed saucepan, and gently cook the onion until it is soft and transparent looking, but not coloured. Then add the crushed garlic and stir for a few seconds. Slice the artichokes into the pan and stir well. Put on a lid and con