Cream of Artichoke

This is a family favourite, it has a delicious flavour and well worth making. 

Preparation time 15 minutes
Cooking time 30 minutes
  • 1 ½ lb (¾ kg) Jerusalem artichokes peeled and sliced
  • 1 large onion sliced
  • 1½ oz (40g) butter
  • ½ pint (300ml) milk
  • 1 pint (600ml) chicken stock
  • Salt
  • Ground black pepper
Heat the butter in a heavy-based pan and cook the onion until soft.  Add the artichokes, pour over the milk and cook slowly for about 8 minutes, stirring occasionally. Pour the stock into the pan, season, cover and simmer for about 20 minutes. Allow the soup to cool, then puree in an electric blender or sieve the mixture. Return to the pan, reheat and serve immediately. Serve with crusty bread or rolls.