Cornish Food Market

Jerusalem Artichoke Soup

Method

1. Melt the butter in a large pan and sauté the onion until soft but not
brown.
2. Add the Jerusalem Artichokes and stir until coated in the butter. Cover and cook gently for 10-15 minutes, being careful not to allow the artichokes to brown.
3. Pour in the chicken stock and milk, then cover and simmer for 15
minutes. Remove from heat and cool.
4. Pour into a blender or food processor and blend until smooth.
5. Pour the soup back into the pan through a sieve. Add half the cream, season to taste, and reheat gently.
6. Lightly whip the remaining cream and the saffron powder.
7. Serve the soup in warm bowls, put a spoonful of saffron cream in the centre of each, and garnish with the chives. Enjoy with some warm crusty bread or rolls.

Ingredients

50g / 2 oz unsalted butter
1 onion, chopped
450g / 1 lb Jerusalem artichokes, peeled and cut into
chunks
900 ml / 1½ pints chicken stock
150 ml / ¼ pint milk
150 ml / ¼ pint double cream
A generous pinch of saffron powder
Sea salt and freshly milled black pepper
Snipped fresh chives