Palestine Soup
Summary
Servings:
1
Prep time:
30 minutes
Description
Palestine soup
Ingredients
- 1 tablespoon butter
- 50g hazelnuts, roasted and chopped
- ½ L chicken or vegetable stock
- 75ml milk
- ½ tablespoon flour
- 500g Jerusalem artichokes, peeled and chopped
Instructions
Sweat the artichokes in the butter for about 10 mins. Add half about 300ml of the stock and the nuts. Cook till tender. Blend and pass through a sieve. Mix the milk and flour together and stir into the puree, reheat gently adding more stock to thin and season to taste. Add a knob of butter and serve with crutons.