Homemade Soup Recipes

Simple Cream of Artichoke Soup

INGREDIENTS:

• 40g butter
• 1 large onion, peeled and sliced
• 750g Jerusalein artichokes, peeled and sliced
• 300ml milk
• 600ml chicken stock
• Salt and freshly ground black pepper

To finish:

• Sprigs watercress

Procedure:

This is a deliciously flavoured soup and is well worth making when Jerusalem artichokes are in season from November to June. Heat butter in a pan and cook onion until soft but not coloured. Add the artichokes to the pan, pour over the milk and cook slowly for about 7 minutes, shaking the pan occasionally. Pour the stock into the pan, season, cover and simmer for about 20 minutes. Allow to cool, then puree to a cream in an electric blender or pass through a sieve. Return to the pan, taste and adjust seasoning, re-heat and serve garnished with sprigs of watercress.