Creamy Artichoke Soup
|Jerusalem artichokes||2 Pound (900 Grams)|
|Onions||4 Medium, skinned and chopped|
|White stock/Chicken stock||1 Pint (600 Milliliter)|
|Butter/Margarine||1 Ounce (25 Grams)|
|Flour||1 Ounce (25 Grams)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Cream||30 Milliliter (2 Tablespoon)|
|Dry sherry||30 Milliliter (2 Tablespoon)|
Wash and peel the artichokes and keep them in cold water until required.
Slice the artichokes and put them in the pressure cooker with the onions, bayleaf, salt, pepper and stock.
Put on the lid and bring to high (15 lb) pressure, then cook for 5 minutes.
Reduce pressure quickly.
Remove the bayleaf.
Sieve the vegetables or puree in an electric blender.
Melt the fat in the rinsed out cooker, stir in the flour and cook uncovered for 2-3 minutes.
Remove cooker from the heat and gradually stir in the milk.
Bring to the boil uncovered and continue stirring until the liquid thickens.
Add the artichoke puree, reheat to boiling point and adjust the seasoning.
Just before serving, stir in the cream and sherry.
Serve with croutons or anchovy twists.