Cream of Jerusalem artichoke soup

Jackie Long from Seven Kings High School
Prep time: 
20 minutes
Cook time: 
20 minutes
  • 1oz butter
  • Half an onion
  • 1 garlic clove, chopped
  • 2 Jerusalem artichokes, peeled and chopped
  • 3 tbsp double cream
  • Water, to cover
  • Salt and freshly ground black pepper
  1. Heat the butter in a saucepan and gently fry the onions until softened but not coloured.
  2. Add the garlic and cook for 2 minutes.
  3. Add the artichokes, cream and just enough water to cover all the ingredients.
  4. Season with salt and freshly ground black pepper, then bring pan to the boil.
  5. Reduce the heat to simmer for about 7 minutes, or until the artichokes are tender.
  6. Blend soup until smooth.
  7. Serve with crusty bread.