Serves 2
Preparation time less than 30 mins
Cooking time less than 10 mins
By Ross Burden
From Ready Steady Cook
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Lemon and artichoke soup
Ingredients
200ml/8fl oz boiling water
½ chicken stock cube
1 lemon, juice only
1 shallot, finely chopped
25g/1oz butter
5 Jerusalem artichokes, peeled and finely diced
4 parsley stems, chopped
salt and freshly ground black pepper, to taste
To serve
olive oil, to drizzle
Method
1. Add all of the ingredients to a saucepan and simmer for eight minutes, until the Jerusalem artichokes have softened.
2. Place into a food processor and blend until smooth.
3. To serve, pour into bowls and drizzle with a little olive oil.
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