JERUSALEM ARTICHOKE

The soup can be made 1 day in advance, if covered and chilled.

Freeze for up to 3 months. Defrost overnight in the refrigerator or for 4-6 hours at room temperature.

Assemble these supplies:

• 25 g (1 oz) butter
• 225 g(8 oz) Jerusalem artichokes, peeled and chopped
• 1 small bunch watercress, stalks removed
• 1 leek, washed and sliced
• 200 ml (7 fl oz) chicken stock
• 85 ml (3 fl oz) milk
• salt
• freshly ground black pepper
• To garnish:
• 1 sprig watercress

Preparation time: 15 minutes
Cooking time: 30 minutes

Steps in preparation:

1. Melt the butter in a medium pan and add the artichokes, watercress and sliced leek. 
2. Stir well, cover the pan and cook for 10 minutes.
3. Add the stock, .milk, salt and pepper, bring to the boil and simmer for 20 minutes.
4. Purée the mixture in a blender or pass through a sieve. 
5. Reheat gently and serve garnished with the water­cress sprig.