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4 tblsp olive oil 1 large onion, finely chopped 750 ml (1½ pints) stock 350 ml (½ pint) dry white wine 2 garlic cloves, crushed 600g (1½ lb) Jerusalem artichokes, scrubbed and finely chopped ½ tsp salt ¼ tsp black pepper 2 level tblsp fresh chives, chopped 125 ml (¼ pint) double cream parsley for garnish |
Meat-free Gluten-free Low-carb Egg-free Nut-free Sugar-free |
Heat oil in large pan and fry onion until golden. Add stock, wine and garlic and bring to the boil. Add artichokes, reduce heat, simmer for 20 minutes.
Remove from the heat. Blend until smooth and creamy. Season to taste.
Reheat and serve with 1 tblsp cream on top of each bowl, garnished with parsley.
Tasty served with Herby onion bread.
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