Jerusalem Artichoke Soup Recipe

Ingredients

• 50g/2 oz butter

• 1 onion, chopped

• 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:

1. Melt the butter in a large heavy-based saucepan and cook the onion for 5-8 minutes, until soft but not browned, stirring occasionally.

2. 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.

3. 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.

4. 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.

5. 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.