20 jun

Artichoke Soup

Mrs F Oliver, Running Stream Branch

SERVES 4–6

1 kg jerusalem artichokes, scrubbed well and sliced

1.25 litres (5 cups) chicken stock, or as required

30 g butter

2 tablespoons (30 g) plain flour

600 ml milk

Combine artichokes and stock in a saucepan and bring to a simmer. Cook, covered, for 30 minutes over medium heat, or until the artichokes are very tender. Place mixture in a food processor or blender and purée until very smooth. Push mixture through a sieve, discarding solids.

Melt the butter in a saucepan over medium, add the flour and stir to form a smooth paste. Gradually add the milk, stirring constantly to prevent lumps forming, until mixture boils and thickens. Add the artichoke mixture, stirring to mix well, and season to taste with salt and pepper. Add a little extra stock if soup is too thick. Serve hot.