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4–6
Easy
By Jill Norman
Published 2005
Jerusalem artichokes are an underrated vegetable, perhaps because some people suffer wind problems from eating them. Long, slow cooking helps reduce that problem. This delicately flavoured, pale soup is one of the best winter soups I know. As you peel the artichokes drop them into water acidulated with a little lemon juice or vinegar to prevent them discolouring.
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