Palestine Soup
By: Anonymous
Published: Saturday, February 13, 2010 - 12:36am

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.