Chevelswarde Organic Growers

Soil Association Symbol Holder No. D03M since 1975

Some of you may not be familiar with jerusalem artichokes so I have taken a recipe from the "Green Cuisine" cookery book

Jerusalem Artichoke Soup

Serves 6 Preparation 20 minutes Cooking time 30 minutes

500g (1 lb) artichokes	150ml (5fl oz) milk
1 medium onion	50g (2 oz) cheddar cheese
2 tbsp oil	salt and pepper to taste
900ml (l.5 pints) vegetable stock

Wash and thinly slice the artichokes.

Chop the onion and saute in hot oil until the onion is transparent. Add the artichokes and stock. Bring to the boil. cover and simmer for 20 minutes until the artichokes are tender. Season with salt and pepper.

Transfer to a liquidiser and blend until smooth. Stir in the milk. Return to the pan, stir in the grated cheese and reheat gently before serving.

You can do anything with artichokes that you do with potatoes. My mother used to wash them, roll them in flour and drop them in the roasting pan alongside the meat and potatoes. Scrumptious!

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