Deborah Finn's Jerusalem Artichoke Soup

1. 1

   Lightly fry the onions in the oil until soft.

2. 2

   Add in the artichokes.

3. 3

   Add the seasoning and then the water.

4. 4

   Add in the potatoes.

5. 5

   Let the liquid come to a slow boil and then let simmer for a further 1/2 hour until the vegetables are soft.

6. 6

   When the liquid has cooled down puree or blend the soup well and return to the pot.

7. 7

   Season more if necessary, to taste.

8. 8

   Serve hot or cold.

9. 9

   Serve parve with croutons and parsley.

10. 10

    Serve dairy with a dollop of sour cream or plain yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.