PREP TIME: 20 min
COOK TIME: 50 min
READY TIME: 1 h 10 min
CALORIES: 150 Kcal
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- 500 g (1 lb) Jerusalem artichokes
- 3 tablespoons lemon juice
- 1 tablespoon sunflower oil
- 900 ml (1 1/2 pints) Chicken Stock
- 1 teaspoon dried dill
- 1/2 teaspoon sugar
- Salt and pepper
- 4 slices crustless bread
- 1 tablespoon lemon juice
1 Chop the artichokes into small pieces, sprinkling them liberally with lemon juice as you work.
2 Heat the oil in a saucepan and add the artichokes, stirring well. Cover and sweat over a gentle heat for 1—2 minutes. Pour on the stock, bring to the boil, cover and simmer for about 30 minutes.
3 Puree the artichokes in a food processor or blender with the dried dill and sugar, then push through a sieve and return to a clean pan. Reheat, and add salt and pepper to taste.
4 To make the lemon croutons, brush both sides of the slices of bread with lemon juice and toast until lightly coloured on both sides. Cut into cubes.
5 Serve the soup garnished with croutons.
Calories: 150 Kcal
Protein: 5 (g)
Fat: 4 (g)