Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 9

Smooth and creamy, this slips down your throat like velvet. Jerusalem artichokes are quite easy to peel if you use a potato peeler and are fairly ruthless about cutting off the little lumps. Put them into a bowl of cold water as they’re done, to preserve their colour.

SERVES 6

25g (1oz) butter

1 onion, chopped

900g (2lb) Jerusalem artichokes, peeled and cut into even-sized chunks

1.2 litres (2 pints) light vegetable stock or water

150ml (5fl oz) single cream (optional)

275ml (10fl oz) milk

sea salt

freshly ground black pepper

freshly grated nutmeg

2 tbsp chopped fresh chives or flat-leaf parsley, to garnish

Melt the butter in a large saucepan and add the onion. Cover the pan and fry gently for 5–7 minutes or until fairly soft but not browned, then add the artichokes, cover the pan again and cook for a further 2–3 minutes, stirring often.

Pour in the stock or water, bring to the boil, then turn the heat down, cover and leave to simmer for about 20 minutes or until the artichokes are soft.

Blend the soup very well, and pass it through a sieve if you want it really smooth, then add the cream if you’re using it, and enough milk to make the soup the consistency you like.

Season to taste with salt, pepper and freshly grated nutmeg. Reheat, and serve with some chopped chives or parsley sprinkled on top.

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