Friday, 14 February 2014
Vegetable soup with more than a hint of artichoke
We are gradually eating our way through the enormous crop of Jerusalem artichokes. Actually, this crop is more like an iceberg - we've eaten the tubers that were on the surface, there are a vast number still below the surface. Making them into soup is one of the easiest ways to use them up. Recently we made vegetable soup but about half of what went in was artichoke. The other ingredients were potatoes, onions, garlic, carrots, stock and marmite. Half an hour of simmering and then blended. Very nice!