Jerusalem Artichoke Soup
2 lbs Jerusalem Artichokes
2 Med. Onions
2 oz. Butter
1 pt. Stock (or half milk half water)
4 oz. Streaky Rashers
Peel the Artichokes and cut into slices.
Peel and slice the onions.
Put these together in a heavy based pot with a lid on a low heat and sweat until soft (this will take 15 or 20 mts).
Add in the stock and bring back to the boil.
Taste and season well.
Chop the rashers finely and fry in a little oil until crisp.
Drain on kitchen paper.
Sprinkle these over the soup when serving.
April 14, 2006 09:12 PM |