Soups

Jerusalem Artichoke Soup

Created especially for Perfection Fresh by celebrity cook, Stefano de Pieri, of the Mildura Grand Hotel's Stefano's Restaurant.

Serves 4.
Prep Time: 15 minutes.
Cooking Time: 45 minutes.

Ingredients

• 600g Jerusalem artichokes
• 3 potatoes
• 1 medium onion
• A little oil and a knob of butter
• 1/2 cup cream
• Salt and pepper to taste
• A splash of white wine
• 2L chicken or vegetable stock
• 8 large green prawns, shelled and deveined (optional)

Cooking Instructions

• Peel the Jerusalem artichokes, slice into a bowl of water to avoid discolouring.
• Do the same with the potatoes.
• Slice onion. Fry off in a little oil and butter.
• Add potatoes, artichokes and a splash of white wine.
• Stir and cook out a little.
• Gradually add stock to a nice consistency. Cook out for about 40 minutes.
• Season towards the end, to avoid concentration of salt.
• Purée soup with a bar mix or blender.
• Stir in cream before serving.
• In a skillet fry the prawns on each side in a little olive oil. Season.
• Place two prawns per bowl. Pour soup over.