Jerusalem Artichoke Soup (Potage de topinambours à la provençale)
This artichoke soup is bursting with flavour. Featuring Jerusalem artichokes, the soup is packed out with tomatoes, fresh herbs and milk for extra creaminess.
|1kg / 2lb||Jerusalem artichokes|
|1.8l / 3 pints||salted water|
|300ml / 1/2 pint||milk|
|2 tbsp||olive oil|
|2 tbsp||ham or bacon, chopped|
Chop up 1kg/2lb of Jerusalem artichokes and cook in 1.8 litres/3 pints of salted water. Sieve, and heat up, adding gradually 300ml/½ pint of milk.
In a small frying pan heat 2 tablespoons of olive oil and in this fry 2 chopped tomatoes, a clove of garlic, a small piece of chopped celery, a little parsley and 2 tablespoons of chopped ham or bacon. Let this mixture cook only a minute or two, then pour it, with the oil, into the soup. Heat, and serve quickly.