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Artichoke Chicken Soup

Ingredients
  • 1 onion, sliced
  • 2 ounces butter
  • 1 tbsp flour
  • 2 pounds Jerusalem artichokes, scrubbed and sliced
  • grated nutmeg
  • pinch each ground cloves, cardamon and cinnamon
  • 1/2 pint (10 fl oz) milk
  • 1 1/2 pint (30 fl oz) chicken stock
  • salt and white pepper
  • shreds of cooked chicken
  • fresh herbs or cream, to finish
Instructions

Serves 4. Sweat the onion in the butter until soft, stir in the flour, artichokes and spices and gradually add the milk. Bring to the boil, then simmer until the vegetables are soft. Blend smooth with the stock. Bring back to tbe boil, season, and stir in the chicken shreds. Serve with a swirl of cream or a sprinkling of herbs.

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