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1 kg Jerusalem artichokes
2 potatoes
250 ml cream
Salt and pepper
Peel and dice the Jerusalem artichokes and potatoes in same-sized pieces, then cook in boiling water until tender. Pour off the cooking liquid, but save a cupful for later use. Add the cream and use a stick blender to purée the vegetables into a soup. Add some of the cooking liquid if needed. Season with salt and pepper to taste.
We welcome retailers who value style, quality, a wide range of kitchen products and excellent value for money.
Maku kitchen life products are sold in well-stocked department stores and supermarkets across the country.
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tel. 03 2521 211
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