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

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