Seerve 4 to 6
1 kg Jerusalem Artichokes, peeled and cubed
1 large onion, peeled and chopped
2 garlic cloves, peeld and finely chopped
1 large sprig of fresh thyme
1 tbsp cider or white wine vinegar
1 ltr vegetable stock
Salt and Pepper
Melt the butter in a large heavy based sauce pan or stock pot, add the artichokes, onion and galic and saute on a low heat for 10 minutes. Add the stock and vingear and bring to the boil. Simmer for 20 to 30 minutes until the artichokes are soft. Leave to cool and remove the thyme sprig. Liquidise and season with salt and pepper. Warm through and serve.
- Add cream after liquidising for a richer soup.
- If the soup is too thick add water or more stock.