Jerusalem artichoke soup

ingredients

1 onion, sliced 

50g/2oz butter 

700g/11 ⁄2lb Jerusalem artichokes, peeled and sliced 

600ml/1pt milk salt and ground white pepper

serves 4

• In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.
•  Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.
• Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle
•  Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat gently and serve.