Jerusalem artichoke soup

Fine sieve
Blender

1000g of Jerusalem artichoke, peeled and finely sliced 50g of unsalted butter

• oil
  800ml of whole milk
• 800ml of water
• salt to taste
• sugar to taste

1. Melt the butter in a large pan with a splash of oil
   50g of unsalted butter
   oil
2. Add the artichokes and a pinch of salt and cook, covered, over a medium heat for about 15-20 minutes, until the artichokes are cooked but not coloured
   1000g of Jerusalem artichoke, peeled and finely sliced
   salt to taste
3. Add the milk and water, then cover with a tight fitting lid and bring to boil. Reduce the heat slightly and simmer for 10-15 minutes
   800ml of whole milk
   800ml of water
4. Blitz the soup in a blender and pass through a fine mesh sieve. Adjust the seasoning to taste
   salt to taste
   sugar to taste