Creamy Artichoke and Potato Soup

Preparation: 15 minutes

Cooking: 35 minutes

Serves 4

1 tblspn butter

1 onion, sliced

2 cloves garlic, crushed

2 sticks celery, sliced

500 g Jerusalem artichokes, peeled and sliced

2 Royal Blue potatoes, peeled and diced

2 cups water

2 cups reduced fat milk

Freshly ground black pepper, to taste

1/4 cup cream


Chopped parsley

Heat butter in saucepan. Add onion, garlic and celery. Sauté, stirring constantly,

for about 2 minutes. Add artichokes, potatoes, water and milk. Bring to boil.

Reduce heat. Cover. Simmer for 20 minutes or until potatoes are tender. Blend or

puree in batches until smooth. Return to pan.  Add pepper and cream. Reheat but

do not boil. Serve immediately in individual bowls with a sprinkle of paprika and a little chopped parsley.