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Jerusalem artichokes have a mild ginger flavor which gives this soup a creamy, rich flavor. Great as a starter or good lunch with Naan bread and your favorite salad. -- EclecticCooking.com

Ingredients:

1/2 lb scrubbed or peeled Jerusalem artichokes*
1 Tbsp butter plus 1 tsp olive oil
1 leek
1 medium baking potato*
3-4 sprigs or thyme
2 rashers bacon or Parma ham
2 Cups (4 dl) chicken stock
1 1/4 Cups (2 1/2 dl) regular milk
1 Cup (2 dl) light cream (13 percent cream)
Salt and freshly ground black pepper
Extra butter and a little curry
Freshly chopped chives for garnish.

Directions:

Scrub or peel the Jerusalem artichokes and cut them into quarters. Peel the baking potatoes and cut into small cubes. Wash the leek and cut julienne. Chop the bacon or Parma ham. In a medium saucepan, heat the butter and olive oil and saute the artichokes for a couple of minutes. Add the leek, potatoes, thyme and bacon or Parma ham and saute for a further 2-3 minutes. Add the chicken stock and milk, cover, reduce heat and simmer for 20 minutes, or until the vegetables are very soft. Let the soup cool a little, then put through a blender or food processor, and pour back into the saucepan; add the cream and stir through. Season with salt and pepper.

In a heavy skillet, heat the butter and curry powder and saute the prawns until they turn opaque. Heat the soup and serve, garnished with the curried prawns and a little freshly chopped chives.

*If you want a very thick soup, use 1 lb. Jerusalem artichokes and 2 medium baking potatoes.

(Serves 4)

Jerusalem Artichoke Soup with Curried Prawns. To import, drag image to your MacGourmet recipe box.

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