Jerusalem artichoke soup

Ingredients

• 1 onion, 
• sliced 50g/2oz butter
• 700g/11⁄2lb Jerusalem artichokes,
• peeled and sliced
• 600ml/1pt milk
• salt and ground white pepper

• In a heavy saucepan over a low
heat, gently sweat the onion in the
butter until soft and translucent.

• Add the artichokes to the onion.
Cook, covered, for 10 minutes,
stirring a few times.

• Add 600ml/1pint water and the
milk. Season with salt and pepper
to taste, and simmer slowly – do
not boil or the milk may curdle.

• Purée the soup using a blender or
food processor. Taste and add
more seasoning if needed. Reheat
gently and serve.