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Jerusalem Artichoke and Potato Soup
Jerusalem Artichoke and Potato Soup
Ingredients
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Serves 4 to 6.
Finely chop one large onion and fry gently in a large saucepan until
soft. Add about 1 1/2 lbs of Jerusalem artichokes and 1/2 lb
potatoes, all peeled and diced. Fry gently, stirring, for another few
minutes. Pour in two pints of vegetable stock, bring to the boil,
cover, and simmer for about 20 minutes - till the vegetables are very
soft. Season to taste with salt, pepper and nutmeg. Now sieve,
liquidise, or use a mouli. Reheat and serve hot with a sprinkling of
parsley in each bowl.
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