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Jerusalem Artichoke and Smoked Oyster Soup
900 g Jerusalem artichokes; peeled well and chopped (2 lb)
1 tb Lemon juice; (15 ml spoon)
1 105 gram can smoked oysters in oil; (4 oz)
25 g Butter; (1 oz)
2 lg Clov garlic; peeled
A little milk; (optional)
1 150 millilit double cream; (5 fl oz)
Salt and pepper
Place the chopped Jerusalem artichoke in a saucepan and just cover
Add the lemon juice, the oil from the tin of oysters, the butter and
the garlic cloves.
Simmer gently until the artichokes'' pieces are tender.
Liquidise and then sieve all these ingredients, together with the
Taste the soup, adjust the seasoning and, if necessary, thin out a
Whip the cream and chop the smoked oysters.
Add the oysters to the cream, together with as much chopped parsley
as you like.
Serve the soup with Islands of this mixture spooned into the center
of each bowl.
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