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LOCATION: Recipes >> Soups >> Serves 4

Print this Recipe    Serves 4

1 onion, sliced
2 oz butter
1 tbsp flour
2 lb Jerusalem artichokes*, scrubbed and sliced
grated nutmeg
pinch each ground cloves, cardamon and cinnamon
1/2 pint [10 fl oz] milk
1.5 pints [30 fl oz] chicken stock
salt and white pepper
shreds of cooked chicken
fresh herbs or cream, to finish

* They're tubers, with the texture of fresh galangal and the taste of
artichoke hearts (if they're fresh, that is).

Sweat the onion in the butter until soft, stir in the flour, artichokes and
spices and gradually add the milk. Bring to the boil, then simmer until
the vegetables are soft. Blend smooth with the stock. Bring back to tbe
boil, season, and stir in the chicken shreds. Serve with a swirl of cream
or a sprinkling of herbs.

I didn't use milk (or the cream), but cooked the vegetables in the stock.
Also, I didn't have ready-ground spices, so I ground together 1 clove, 1/2"
of a cinnamon stick and 4 cardamom pods.

The end result was just delicious - mildly fragrant with the spices, and
satisfyingly smooth and creamy.

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