Recipes

(Original recipe is with Jerusalem Artichokes, I didn't find them so I made it with Artichokes)

2 tablespoons Butter
2 onions sliced
1 3/4 pounds Jerusalem Artichokes (or Artichokes)
2 1/2 cups vegetable stock
salt and pepper(black or white)
pinch of sugar
2 1/2 cups milk
2 tablespoons light cream to finish
croutons to serve

1. Melt the butter in a large heavy pan. Add the onions, cover, and let them sweat for 5 minutes until soft but not brown.

2. Peel and slice the jerusalem artichokes, then add them to the softened onions and saute for about 15 minutes, or until they are just tender.

3. Pour in the vegetable stock and season with salt, pepper and sugar. Bring to a boil. Lower the heat and simmer for about 20 minutes until the Jerusalem artichokes are soft.

4. In a blender or food processor, puree the soup in batches. Pour the puree back into the clean pan and stir in the milk.

5. Heat the soup slowly to just below a boil. Stir in the cream.

6. Serve with croutons.