Jerusalem Artichoke Soup

[bubblewrap]

Cream of Artichoke soup.

2lb Jerusalem artichokes.
2oz butter.
1 medium onion.
2 celery sticks.
2 bay leaves.
salt & pepper.
1 pint creamy milk.
1 tablespoon chopped parsley.

Peel the artichokes & chop them.
Melt the butter and cook the sliced onion until soft and golden.
Add the artichokes,chopped celery, bay leaves and seasoning.
Cover and cook gently for 20 minutes until the vegetables are soft.
Remove the bay leaves.
Put through a sieve, or liquidize in a blender.
Add the milk and reheat adjusting the seasoning.
Serve very hot, sprinkled with parsley.