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Cream of Artichoke Soup     Veg   HT  SP    55mins

Serve 4     Hot Vegetarian  Vegetables Soups Starter  Hors d'oeuvre Gluten Wheat Free  Eggless   



675g/1-1/2 lb Jerusalem Artichokes

600ml/20fl.oz. Fresh Vegetable Stock

1/4 teasp Wine Vinegar

Salt and Pepper

50g/2oz Butter

2 teasp Cornflour

240ml/8 fl.oz. Single Cream




1. Wash, peel and cut the Artichokes into even sized pieces. Place in a pan with the stock, vinegar, salt and pepper, bring to the boil then simmer for 30 - 40 minutes until soft.


2. Rub through a sieve or blend in a food processor until smooth then return to the pan together with the butter.


3. Blend the cornflour with a little cold water and gradually stir into the purée. Continue to cook, stirring all the time, until thickened. Stir in the  cream and simmer for a few minutes longer. Serve hot.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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