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Jerusalem artichoke soup

Hmmm. Delicious though this recipe is, it is an awful lot of hard work because of the scrubbing off the earth.  I only make it when I have time on my hands, an empty mind and a quiet house. Rarely, therefore.   
  • lots of jerusalem artichokes - scrub well if from the garden (like mine), and scrape the skin off,  no need to peel
  • onion, very finely chopped
  • large knob of butter and drizzle of olive oil
  • 1 pint vegetable stock (max)
  • 1 bay leaf
  1. In a large saucepan gently fry the onion in the butter and oil until soft and golden.  
  2. Chop the artichokes into chunks and add to the pan.  Coat well with the butter and oil. 
  3. Cover, but do not drown, with some of the stock. It is better to have to add more stock while cooking than end up with a very watery soup.  Add the bay leaf and season.
  4. Bring to the boil, then reduce to simmer.  
  5. Simmer until the artichokes are tender, adding a little more liquid if necessary.
  6. When cooked, cool a little then blend well.