Tomato and Jerusalem Artichoke Soup

• 1 small onion, peeled and thinly sliced
• 1 tbsp olive oil
• 1 lb /

Sweat the onion until translucent in the olive oil. Add the tomatoes (with any juice), the artichokes and half the stock, and simmer gently until the artichokes and onion are soft. Allow to cool slightly, then make a purée in a blender or food processor, and sieve into a clean saucepan. Stir in the remaining stock, bring to the boil, and simmer for 8–10 minutes. Season to taste, and serve hot.