The soup can be made 1 day in advance, if covered and chilled.
Freeze for up to 3 months. Defrost overnight in the refrigerator or for 4-6 hours at room temperature.
Assemble these supplies:
- 25 g (1 oz) butter
- 225 g(8 oz) Jerusalem artichokes, peeled and chopped
- 1 small bunch watercress, stalks removed
- 1 leek, washed and sliced
- 200 ml (7 fl oz) chicken stock
- 85 ml (3 fl oz) milk
- salt
- freshly ground black pepper
- To garnish:
- 1 sprig watercress
Preparation time: 15 minutes
Cooking time: 30 minutes
Steps in preparation:
- Melt the butter in a medium pan and add the artichokes, watercress and sliced leek.
- Stir well, cover the pan and cook for 10 minutes.
- Add the stock, .milk, salt and pepper, bring to the boil and simmer for 20 minutes.
- Purée the mixture in a blender or pass through a sieve.
- Reheat gently and serve garnished with the watercress sprig.
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