Cream of Artichoke Soup80g (3oz)
butter2 large onions, sliced1kg (2lb) Jerusalem artichokes, peeled and
sliced1 1/4 cups water3 1/2 cups milksalt, pepper3 tablespoons
flour5 tablespoons extra milk1 egg5 tablespoons
creampaprikaMelt butter and fry onion until soft but not brown. Add
artichokes, water, milk, salt & pepper. Bring to the boil and cover and
simmer for 20 minutes or until artichokes are tender. Put into blender, blend
until smooth and return to pan. Mix flour with extra milk and stir into soup.
Bring to the boil while stirring, simmer 2 minutes. Beat egg and add cream. Stir
this mixture into soup, and reheat but do not boil. Adjust seasoning if
necessary and serve immediately. Garnish with paprika.
|
