Jerusalem Artichoke Soup
450g/1lb Jerusalem artichokes
2 tbsp olive oil
1 small onion, diced
1 garlic clove, crushed
1 litre/1¾ pints/4 cups vegetable stock
125ml/4fl oz/½ cup white wine
4 tbsp single (light) cream
freshly grated nutmeg to taste
salt and ground black pepper
snipped fresh chives to garnish
1 Scrub the Jerusalem artichokes thoroughly, then pat dry with kitchen paper. Slice thinly.
2 Heat the oil in a large pan, add the onion and cook gently for 10 minutes until tender and golden.
3 Add the garlic and cook for 1 minute. Add the artichokes, stock and wine and stir well. Bring to the boil, then reduce the heat, cover the pan and simmer for 15 minutes or until the artichokes
are cooked and tender.
4 Add the cream and nutmeg. Blitz the soup in batches in a blender or food processor until smooth, then pass through a sieve into a clean pan.
5 Reheat the soup gently. Season to taste before ladling into warmed bowls and sprinkling with chives.