Ingredients
Ingredients (use vegan versions):
- oil
- onion
- Jerusalem artichokes
- vegetable stock
- potatoes
- salt
- pepper
- nutmeg
- parsley
Serves 4 to 6.
Finely chop one large onion and fry gently in a large saucepan until soft. Add about 1 1/2 lbs of Jerusalem artichokes and 1/2 lb potatoes, all peeled and diced. Fry gently, stirring, for another few minutes. Pour in two pints of vegetable stock, bring to the boil, cover, and simmer for about 20 minutes - till the vegetables are very soft. Season to taste with salt, pepper and nutmeg. Now sieve, liquidise, or use a mouli. Reheat and serve hot with a sprinkling of parsley in each bowl.