Cream of Artichoke Soup

Ingredients
675g/1-1/2 lb Jerusalem Artichokes
600ml/20fl.oz. Fresh Vegetable Stock
1/4 teasp Wine Vinegar
Salt and Pepper
50g/2oz Butter
2 teasp Cornflour
240ml/8 fl.oz. Single Cream

Instructions

1. Wash, peel and cut the Artichokes into even sized pieces. Place in a pan with the stock, vinegar, salt and pepper, bring to the boil then simmer for 30 – 40 minutes until soft.

2. Rub through a sieve or blend in a food processor until smooth then return to the pan together with the butter.

3. Blend the cornflour with a little cold water and gradually stir into the purée. Continue to cook, stirring all the time, until thickened. Stir in the cream and simmer for a few minutes longer. Serve hot.