Jerusalem artichokes grow well in the Uists, and they are delicious. Two words of warning – they tend to come back every year in the plot. They give me bad wind.
- 100g butter
- 1 large onion, chopped
- 1 clove of garlic, chopped
- 1 kg jerusalem artichokes, peeled and chopped
- 1 stick of celery, finely chopped
- salt and pepper
- 1 litre of stock
- 300ml milk, or milk/cream
- Melt half the butter and gently cook the onion until soft.
- Add the celery, jerusalem artichokes, and garlic, season with a pinch of salt, put the lid on the pan and cook gently for another couple of minutes
- Pour on the stock, bring to the boil, and then simmer until all the vegetables are soft.
- Puree, then add the milk, bring to a simmer and season to taste. Add more water if the soup is too thick.
- Whisk in the rest of the butter, and serve with a garnish of toasted nuts or croutons