JERUSALEM ARTICHOKE AND BUTTERNUT SQUASH SOUP

 

Serves 4

Preparation time: 20 mins

Cooking time approx. 30 mins

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Ingredients:

 

55g/2oz butter

1 onion, sliced

340g/¾ lb butternut squash, peeled and cubed

1 potato, peeled and cubed

340g/¾lb Jerusalem artichokes, peeled

Squeeze of lemon juice

570ml/1pt milk

425ml¾pt chicken stock

Salt and freshly ground black pepper

Flaked almonds, toasted for garnish

 

AND THIS IS WHAT YOU DO…

 

1. Melt the butter in a heavy-based pan, gently cook the onions until just soft, then add the butternut squash and potato.
    

2. Peel the Jerusalem artichokes and put into a bowl of water with the lemon juice to stop discoloration.Slice and add to the saucepan.Cover and cook for approximately 10 minutes until the artichokes begin to soften.
    

3. Add the milk and stock to the pan and simmer for 15-20 minutes.Do not boil.
    

4. Allow to cool slightly, then liquidise and season well with salt and pepper.
    

5. To serve, ladle into warmed soup bowls and scatter over the flaked almonds.