ingredients
serves 4
1 1/2 pound Jerusalem artichokes
1/2 pound onions, chopped
2 tablespoons butter
1/2 pound tomatoes
salt
freshly ground black pepper
1 garlic clove, crushed
3 3/4 cups chicken or white stock
method
1. Peel and thinly slice Jerusalem artichokes. Melt the butter in a heavy-bottomed saucepan over low heat. Add the onions and artichokes.
2. Cover the pan and sweat, shaking the pan occasionally, for about 5 minutes.
3. Meanwhile, pour boiling water over the tomatoes, then skin and halve them and remove seeds.
4. Add the tomato flesh to the pan, cover and sweat for 3 minutes more.
5. Add crushed garlic, salt and pepper. Pour on stock. Bring to a simmering point, and cover and simmer for 15 minutes.
6. Reduce the contents of the pan to a puree, using a vegetable mill, blender or strainer.
7. Reheat for serving.
