30 lines
699 B
Markdown
30 lines
699 B
Markdown
# Jerusalem Artichoke Soup
|
|
|
|
Recipe yields 4 servings
|
|
|
|
### Ingredients
|
|
* 50 grams butter
|
|
* 1 medium onion, finely sliced
|
|
* 675 grams Jerusalem Artichokes
|
|
* 500 milliliters milk
|
|
* 500 milliliters water
|
|
* salt
|
|
* freshly ground white pepper
|
|
|
|
### Directions
|
|
|
|
Melt butter and cook onions, without colouring, until soft.
|
|
|
|
Peel artichokes and place in a bowl of water with lemon juice to prevent oxidisation.
|
|
|
|
Slice artichokes and add to the onions; cover pan and cook for 10 minutes, stirring occasionally.
|
|
|
|
Add milk and water and simmer gently for a further 20 minutes.
|
|
|
|
Liquidise and season to taste with salt and freshly ground white pepper.
|
|
|
|
### Meta
|
|
author: Leiths Cookery Bible
|
|
|
|
tags: Soups
|
|
|