Jerusalem Artichoke Soup
Over a year ago
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Ingredients
- 1 large onion. chopped
- 600g Jerusalem artichokes. peeled and chopped tomatoes
- 2 tbsp olive oil
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 litre hot vegetable stock
- 2 tbsp white wine vinegar
- salt and freshly ground black pepper
Accompaniment
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Description
During the recession of the 1970''s books like ''The Intergral Urban House'' encouraged city dwellers to convert their parking space into gardens & raise chickens in their back yards.
Method
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1
1. Put the onion, artichokes and oil into a pan and add the thyme and bay leaf.
2. Cover and cook over a low heat for about 15 minutes, stirring occasionally.
3. Add the stock and vinegar, season well and bring up to the boil.
4. Simmer for ten minutes and remove the bay leaf before serving.
5. Put under the grill to melt.
6. Float a slice of cheese on toast in each bowl of soup as you serve.
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