Jerusalem Artichoke and Potato Soup

Serves: 4-6 people


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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