Lemon and artichoke soup 200g Jerusalem artichokes, peeled and finely diced 1 lemon, juice only 1 small onion, finely chopped 4 parsley stems, chopped 25g margarine 200ml vegetable stock Salt & pepper 1) Add all of the ingredients to a saucepan and simmer for eight minutes, until the Jerusalem artichokes have softened. 2) Place into a food processor and blend until smooth. 3) To serve, pour into bowls and drizzle with a little olive oil.
Posted on: Tue, 15 Jul 2014 07:00:00 +0000
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