Starter Soup Lunch

Cream of Artichoke & Smoked Salmon Soup

20 prep, 35min cook

Serves 4

Ingredients

900g Jerusalem artichokes

Juice of half a lemon

55g butter

225g onions, peeled and thinly sliced

1.5 litres boiling water or vegetable stock

100g sliced Inverawe smoked salmon, chopped

Salt and freshly ground black pepper

Chopped fresh chives, to garnish

Crème fraîche, to serve

Method

Peel the artichokes with a potato peeler, then place immediately into a bowl of cold water with a squeeze of lemon juice (to prevent them turning brown). Heat a large saucepan and add the butter – as soon as it starts to foam, stir in the onions.

Reduce the heat and cook for 10 minutes until soft. While you’re waiting for the onions to soften, quickly grate or chop the artichokes. Add them to the onions, season well with black pepper and add the boiling water or vegetable stock. Bring back to the boil before reducing to a simmer and cook, covered, for 20 minutes or more until the artichoke is meltingly tender.

Pour into a liquidiser and add the smoked salmon. Liquidise until smooth, taste and check the seasoning – you may have to add a squeeze more lemon juice too. Serve immediately with a dollop of crème fraîche and a sprinkling of chives.