Soup 321don't turn puree apples, I really only have 2 soup recipes. This is my carrot and corriander (after John Tovey, simplified by me) 2 onions...
Ophelia This is a very rich creamy winter soup with an unusual combination of flavours. You can subsbreastute Brie for the Camembert but either must be well ripened, and runny inside, and should have been made from unpasteurised milk. Don't think about freezing, storing, or re-heating this soup.
2 lbs Jerusalem artichokes (Girasol, Topinambours) 2 large white onions 2 or 3 oz butter 3-4 pint single cream 3-4 pint light chicken or vegetable stock 1 very ripe whole camembert Salt & pepper Nutmeg fresh parsley
Peel the artichokes (allow LOTS of time for this tedious task. You don't want to lose too much of the flesh) Peel and fine chop the onions. Slice the artichokes. Saute them in the butter together over a slow heat in a wide pan, until they start to turn golden but are still soft. Add the stock, and simmer until the artichokes are soft and beginning to break up. Chop up the cheese, including the rind, and add to the pan off the heat. Stir until the cheese has melted a little. Lift the solids out of the liquid with a perforated spoon and puree them in a blender-processor. Return the puree to the pan, season to taste, and add the cream over a gentle heat, to make desired consistency. Add more stock if necessary. Do not make it too thick, for it is very rich in flavour. Serve with a generous sprinkle of finely chopped parsley on top.
This goes well with a glbutt of red wine and some good crusty bread to make lunch, or followed by a cbutterole of pheasant with roasted apples, for dinner.
