Serves 6
2 lb (900g) Jerusalem artichokes I medium-sized onion
1 oz (25g) butter
1 pint (600ml) chicken stock salt and freshly milled pepper 1/2 pint (300ml) milk
1 egg yolk
3 tablespoons single cream
1 tablespoon chopped parsley
Peel the artichokes, placing each one when peeled in cold water with a little vinegar or lemon juice to prevent discoloration, then cut them up. Peel and finely chop the onion.
Melt the butter in a large saucepan over low heat. Add the onion and fry gently for 5 minutes to soften but not brown. Add the artichokes and toss them in the hot butter. Stir in the stock and season with salt and pepper. Bring to the boil, then lower the heat and simmer gently, covered, for 30 minutes, or until the vegetables are quite soft. Draw off the heat and add the milk. Pass soup mixture through a food mill, or puree in an electric blender or food processor.
- Return the soup to the rinsed pan. Reheat and check seasoning. Blend egg yolk with cream in a small bowl and stir into the soup off the heat. Sprinkle with chopped parsley. Ladle into warmed soup bowls and serve.