Ingredients

• 2lbs Jerusalem artichokes
• 1 oz butter
• 1/2 pint milk
• 3 pints stock
• 1and a half oz cornflour
• Seasonings a few celery seeds

Method

Wash and peel the artichokes and drop them at once into cold water to which a little lemon juice has been added.

Bring the stock to boiling point, add the artichokes, the celery seeds (tied in a muslin bag) and the seasonings, boil gently till artichokes are tender. Remove celery seeds then blend the soup.

Return to heat then add the butter and milk.

Mix cornflour to a smooth paste with cold water then add to the soup stirring all the time. Once soup has thickened serve hot.

Notes:

When I lived in Nantwich I was surprised to discover this delightful vegetable. Tasty and nourishing. Can`t be beaten.It was great for this soup.

I have never been able to understand why this vegetable has been so totally ignored.

Wali's site can be seen here