450g/1 lb Jerusalem artichokes,
peeled and cut into chunks
900ml/1 1/2 pints chicken stock
150ml/1/4 pint milk
150ml/1/4 pint double cream
large pinch of saffron powder
salt and ground black pepper
snipped fresh chives, to
garnish
Serves
4
Method:
Melt the butter in a large
heavy-based saucepan and cook the onion for 5-8 minutes,
until soft but not browned, stirring occasionally.
Add the artichokes to the pan
and stir until coated in the butter. Cover with a
tight-fitting lid and cook gently for 10-15 minutes;
do not allow the artichokes to brown.
Pour in the
stock and milk, then cover again and simmer for
about 15 minutes. Cool slightly, then process in a
food processor or blender until smooth.
Strain the soup back into the
pan. Add half the cream, season to taste with salt
and pepper, and reheat gently. Lightly whip the
remaining cream and saffron powder.
Ladle the soup
into warmed soup bowls and put a spoonful of saffron
cream in the centre of each. Scatter over the
snipped chives and serve at once.
Soup Recipes - Jerusalem Artichoke Soup Recipe
