| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 900 |
g |
Jerusalem artichokes; peeled well and |
|
|
; chopped (2 lb) |
| 1 |
tb |
Lemon juice; (15 ml spoon) |
| 1 |
|
105 gram can smoked oysters in oil; (4 oz) |
| 25 |
g |
Butter; (1 oz) |
| 2 |
lg |
Clov garlic; peeled |
|
|
A little milk; (optional) |
| 1 |
|
150 millilit double cream; (5 fl oz) |
|
|
Salt and pepper |
INSTRUCTIONS
Place the chopped Jerusalem artichoke in a saucepan and just cover with
water.
Add the lemon juice, the oil from the tin of oysters, the butter and the
garlic cloves.
Simmer gently until the artichokes'' pieces are tender.
Liquidise and then sieve all these ingredients, together with the cooking
water.
Taste the soup, adjust the seasoning and, if necessary, thin out a little
milk.
Whip the cream and chop the smoked oysters.
Add the oysters to the cream, together with as much chopped parsley as you
like.
Serve the soup with Islands of this mixture spooned into the center of each
bowl.
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