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Jerusalem Artichoke Soup (Potage de topinambours à la provençale)

by Elizabeth David from At Elizabeth David’s Table

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.

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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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