- 1 tablespoon lemon juice
- 500 g Jerusalem artichokes
- 1 tablespoon (20 g) butter
- 1 stalk celery, chopped
- 1 small onion, chopped
- 2 carrots, chopped
- 1 clove garlic, chopped
- 1.25 litres chicken stock, preferably homemade
- 1 teaspoon caraway seeds
- 150 ml low–fat milk
- 4 tablespoons single cream
- salt and pepper
- 1 small carrot
- 2–3 tablespoons chopped fresh parsley
- Add the lemon juice to a bowl of cold water.
- Peel and slice the artichokes, adding them to the water as soon as they are cut.
- (Artichokes discolour quickly once peeled and exposed to air.
- )Melt the butter in a large saucepan.
- Drain the artichokes and add them to the saucepan with the celery, onion, carrots and garlic.
- Cover the pan and sweat the vegetables gently for 10 minutes or until softened.
- Stir in the stock and caraway seeds.
- Bring to the boil, then reduce the heat and cover the pan.
- Simmer for 20 minutes or until the vegetables are tender.
- Cool the soup slightly, then purée it in a blender until smooth or press it through a fine sieve.
- Alternatively, use a handheld blender to purée the soup in the pan.
- Return the soup to the pan, if necessary.
- Stir in the milk and cream and season to taste with salt and pepper.
- Reheat the soup very gently without allowing it to boil.
- Meanwhile, cut the carrot for garnish into short, fine julienne or matchstick strips.
- Serve the soup hot, garnishing each portion with carrot strips and chopped parsley.
Preparation: about 15 minutes
Cooking: about 40 minutes