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.
Introduction
This artichoke soup is bursting with flavour. Featuring Jerusalem artichokes, the soup is packed out with tomatoes, fresh herbs and milk for extra creaminess.
Ingredients
| 1kg / 2lb | Jerusalem artichokes |
| 1.8l / 3 pints | salted water |
| 300ml / 1/2 pint | milk |
| 2 tbsp | olive oil |
| 2 | tomatoes, chopped |
| A little | parsley |
| 2 tbsp | ham or bacon, chopped |
Method
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.
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