Malcolm Smith's
Allotment Recipes

Jerusalem Artichoke soup

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1 kg		Jerusalem Artichokes
2		Onions
2 tblspn		Olive Oil
750 mls		Chicken Stock
1 teaspn		Powdered Ginger
1 teaspn		Powdered Tumeric
		Pepper
150 mls		Cream

METHOD

1.		Wash the Jerusalem Artichokes and slice them thinly.
2.		Chop the Onions and lightly fry in Olive Oil.
3.		Add the Chicken Stock together with the sliced Artichokes.
4.		Bring to the boil and add the Ginger, Tumeric and some black Pepper.
		Salt should not be necessary as there will be plenty in the stock.
5.		Simmer for about 20 minutes.
6.		Allow to cool slightly and remove the surplus Artichoke skins.
7.		Add the Cream then blend until smooth.
8.		Serve with a toasted Sesame Seed roll.