JERUSALEM AR­TI­CHOKE SOUP

Friday - - Food -

Prep time 15 mins Cook­ing time 1 hour Serves 4 50g but­ter 2 medium onions, chopped 1 cel­ery stalk, sliced 500g Jerusalem ar­ti­chokes, sliced 150g pota­toes, diced 1 clove of gar­lic 1.5 litres veg­etable stock Melt but­ter in a large saucepan over a medium heat. Add onion and cel­ery and cook for about 5 min­utes, stir­ring oc­ca­sion­ally un­til soft but not brown. Add ar­ti­chokes, pota­toes and gar­lic, stir well and pour in the veg­etable stock. Bring to the boil, re­duce the heat to sim­mer, add 1 tsp of salt and cook cov­ered for about 40 min­utes, un­til all of the veg­eta­bles are ten­der. Blend the soup with a hand blen­der or a food pro­ces­sor un­til silky smooth. Sea­son with more salt if needed, and some black pep­per.

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