Cream of Jerusalem artichoke soup

May 14, 2017 | 0 comments

Cream of Jerusalem artichoke soup

Ingredients:

  • 25g butter
  • 2 x 750g Jerusalem Artichokes (peeled + cubed)
  • 1 large onion (diced)
  • 250ml chicken or veg stock
  • 250ml Firle Farm cream
  • Salt + Pepper to taste

Method:

Boil the artichokes until soft.

Fry the onion in the veg/chicken stock.

Pour everything into the blender and liquidise

Return to the pot, add the cream and the butter.

Season to taste.

Top with fried cauliflower florets if desired and then serve with crusty bread.

 

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Hopefully you’re all starting to thaw out a little after this weekends cold snap, although we must say here at Eastvale Farm there certainly still is a slight nip in the air. With that being said we still have loads available, as well as a few new items on our fresh veg list so be sure to have a look through our list to see whats on offer and of course, don’t delay in getting those orders in because it’ll fly out of the door. ... See MoreSee Less

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6 days ago

The Veg Box Company - Eastvale Farm

Hopefully you’re all starting to thaw out a little after this weekends cold snap, although we must say here at Eastvale Farm there certainly still is a slight nip in the air. With that being said we still have loads available, as well as a few new items on our fresh veg list so be sure to have a look through our list to see whats on offer and of course, don’t delay in getting those orders in because it’ll fly out of the door. ... See MoreSee Less

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