Potato & Jerusalem Artichoke soup

Potato and Jerusalem Artichoke soup

Serves 6

Ingredients

750g Jerusalem artichokes
1.5 litres of chicken or vegetable stock
750g potatoes
salt and pepper to taste

Method

Boil the artichokes until soft, approximately 20 minutes, and scoop out the flesh from the skins. Peel and boil potatoes in a separate pan until done. Then combine potatoes, artichokes and stock, bring to boil and then allow to cool a little before whizzing it up in the blender. You can add cream or milk to make it creamy, and cheese melted into the soup is really delicious.

Season to taste and reheat if necessary.

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