|1 Tbsp||Unsalted butter|
|1 cup||Onion, chopped|
|2||Celery stalks, chopped|
|1||Leek, small, white part only, chopped|
|1 tsp||Black peppercorns|
|1 cup||Cider, peeled, cored and chopped|
|1 kg||Jerusalem artichoke (Main)|
|500 ml||Chicken stock|
|1 to taste||Salt|
|1 to garnish||Fresh chives, chopped, or croutons|
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- In a heavy-based saucepan, melt the butter and add the chopped onion, chopped celery, chopped leek (white part only), bay leaf, peppercorns and apple (peeled and chopped). Cook over a low heat until soft and without colour.
- Add the cider or wine and continue cooking until the liquid has reduced by half. Peel and chop the artichokes, then add to the pot with the stock and cream.
- Bring to a gentle simmer and cook for 30-40 minutes until the artichokes are tender.
- Remove the bay leaf, then purée the soup in a liquidiser or blender until velvety smooth.
- Season lightly with salt and garnish with chives or croutons.
Tip:If you want to stop the artichokes in this soup from discolouring, first peel then immediately plunge them into cold water that contains a little lemon juice.