Cream of Artichoke Soup

Name: Cream of Artichoke Soup
Prep time: 10 min
Total time: 10 min
Ingredients: 300 g/10 oz/1¼ cups Quark or puréed cottage cheese seasoning to taste; 300 g/10 oz/1¼ cups Quark or puréed cottage cheese seasoning to taste; 450 g/1 lb Jerusalem artichokes; 25 g/1 oz/2 tablespoons butter; 1 onion, thinly sliced; 1.2 litres/2 pints/5 cups vegetable stock

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

A velvety smooth soup that is quite delicious. Unfortunately, it can provoke flatulence in a lot of people, so try it in private before serving it in public. Garnish with garlic croûtons and a little parsley.

Ingredients

450 g/1 lb Jerusalem artichokes
25 g/1

Soup
Vegetarian
Gluten-free

Method

Clean the artichokes, but do not peel them. Chop coarsely and cook in the butter with the onion for a moment or two, before adding the stock. Simmer for 20 minutes. Leave to cool, then blend to a purée. Pour back into the pan and reheat gently, adding the cheese and seasoning.