Topped with saffron cream, this soup is wonderful on a chilly day.
50g/2oz/4 tbsp butter
Chopped 450g/1 lb Jerusalem artichokes,
Peeled and cut into chunks
900ml/1 ½ pints/3 ¾ cups hot chicken stock
150ml/ ¼ pint/ 2/3 cups milk
150l/ ¼ pint/ 2/3 cup double cream
Good pinch of saffron powder
Salt and ground black paper
Snipped fresh chives, to garnish
1 Place the butter and onion in a large microwave proof bowl and microwave on HIGH for 2-3 minutes, until soft, stirring once.
2 Add the artichokes to the bowl and stir to coat them in the butter. Cover and microwave on HIGH for 8-10 minutes, stirring halfway through cooking. Pour in the stock and milk, then cover and microwave on HIGH for 5-8 minutes, stirring once. Cool slightly, then processor until smooth.
3 Strain the soup back into the bowl. Add half the cream, season to taste, and microwave on HIGH for 2-3 minutes to reheat. Lightly whip the reaming cream with the saffron powder. Ladle the soup into warmed soup bowls and put a spoonful of saffron cream in the center of each. Scatter over the snipped chives and serve at once.