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Jerusalem Artichoke Soup
 
recipe image
Prep Time: 0 Minutes
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4
Could be eaten at lunch with a hot crusty roll mmm delicious
Ingredients:
2 stalks of celary
1 lb of jerusalem artichokes
1 oz of butter or margarine
1 1/2 pints of vegetable stock
cream to servre on top but not essential
Directions:
1. Fry the chopped up celery
2. Put in pealed and chopped up artichokes
3. Add stock and boil for 25 minutes
4. Pure cooked mixture
5. Serve with a teaspoon of cream in each bowl
By RecipeOfHealth.com