Advertisement
Jerusalem Artichoke and Oyster Soup
- Serves
6
- Difficulty
Medium
By Victoria Alexander and Genevieve Harris
Published 1995
You can substitute potatoes for the Jerusalem artichokes. The best potatoes to use are low starch, white-fleshed varieties, such as pontiacs (round red potatoes). If you have an abundance of oysters, you can add some to the finished soup just before serving.
Ingredients
800 g 1¾ lb 1
Method
PEEL AND ROUGHLY chop the artichokes and onion. Melt the butter in a large saucepan over a low heat, add the artichokes and onion and cook until the onion is soft and translucent, about 5–8 minutes. Wash the oysters in the water to remove any grit. Take out the oysters and strain the remaining liquid through a fine sieve. Add the oysters to the saucepan and cook for 2 minutes. Add the re
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe