Jerusalem Artichoke Soup Recipe at MyDish

Jerusalem Artichoke Soup

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Method

  • 1. Put the onion, artichokes and oil into a pan and add the thyme and bay leaf.

  • 2. Cover and cook over a low heat for about 15 minutes, stirring occasionally.

  • 3. Add the stock and vinegar, season well and bring up to the boil.

  • 4. Simmer for ten minutes and remove the bay leaf before serving.

  • 5. Put under the grill to melt.

  • 6. Float a slice of cheese on toast in each bowl of soup as you serve.
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    Ingredients

    • 1 large onion. chopped
    • 600g Jerusalem artichokes. peeled and chopped tomatoes
    • 2 tbsp olive oil
    • 4 sprigs fresh thyme
    • 1 bay leaf
    • 1 litre hot vegetable stock
    • 2 tbsp white wine vinegar
    •  salt and freshly ground black pepper

    By Views 2027  Added Fri Nov 28 2008


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