Palestine Soup


Photo: flickr user gloucester2gaza
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Ingredients

30 grams butter
2 tablespoons olive oil
1 onion
675 grams Jerusalem artichokes cleaned and diced
lt vegetable stock
575 mls milk
sea salt and freshly ground black pepper
chopped parsley or coriander

Preparation

1
Melt the butter with the olive oil in a large saucepan.
2
Add the onion and the artichokes.
3
Cook for a moment stirring i the vegetables then add the stock and seasoning.
4
Let the soup simmer for 30-40 minutes then add the milk and leave to cool.
5
Blend in a liquidiser and then re heat carefully.
6
Before serving sprinkle a little chopped parsley or coriander over the surface.
7
You may like to cut down a little on the quantity of milk and stir in 5 tablespoons of double cream instead.

Tools

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Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 12:36am

Creator:

Anonymous

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