2 Tbs. oil 2 cloves garlic, peeled and crushed 1 tsp. mild curry paste 1lb/450g Jerusalem artichokes, peeled weight 2pt/1ltr vegetable or chicken stock salt and ground black pepper a little double cream to decorate 1 Tbs. freshly chopped parsley
Instructions
1) Heat oil in a pan and slowly cook onion and garlic over a gentle heat, taking care not to brown them.
2) Stir in curry paste and cook for another minute. Add peeled artichokes and stir round to coat in the oniony mix.
3) Pour over stock, then bring to the boil. Turn down to simmer for approximately 30 minutes or until artichokes are tender.
4) Whizz in the blender until smooth. Season with salt and black pepper.
5) Ladle into soup bowls and decorate with a little cream and freshly chopped parsley just before serving.
