Artichoke and Green Pea Soup

1lb, 450g Jerusalem artichokes
1/2lb, 225g new potatoes
water, salt for cooking
4oz, 125g frozen peas
2pt, 21/2 L vegetable stock
1Dsp miso or yeast extract
salt, pepper to taste
grated nutmeg
chopped parsley

Scrub artichokes and potatoes and put in a pan of boiling water. Bring back to the boil and simmer for 15-20 mins until tender. Cook peas for 3-4 mins in boiling water. Drain artichokes and potatoes. When cool peel artichokes. Liquidise the vegetables and return to a clean pan. Add the stock and miso or yeast extract gradually, stirring with a wooden spoon until it comes to the boil. Remove from the heat; season with salt, pepper and nutmeg.
Serve garnished with parsley.

Serves 4


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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