Cream of Artichoke Soup
|Jerusalem artichokes||1 1⁄2 Pound|
|Lemon juice||1 Tablespoon|
|Water/White stock||1 Pint|
|Paprika pepper||To Taste (For Garnish)|
Wash and peel the artichokes and, if large, cut into small pieces.
Remember to keep the artichokes in cold water, with a tablespoon of lemon juice to keep them a good colour, until ready to cook.them.
Put into a saucepan with the water or stock, vinegar and seasoning.
Simmer jjently for a good 30 minutes.
Rub through a sieve, then return the puree to the saucepan together with the butter.
Blend the flour with the cold milk, stir into the boiling puree and continue cooking, stirring all the time, until a smooth thick sauce.
Garnish with paprika pepper and serve with toast.
If liked a few of the artichokes can be saved and cut into tiny pieces to put into the soup.