SMOKED SALMON AND JERUSALEM ARTICHOKE SOUP

Alli W

1 medium onion chopped

1 ½ pint chicken stock

1 lb Jerusalem Artichokes, peeled weigh, chopped

¼ lb potato peeled

½ lb smoked salmon (pieces are fine)

teaspoon or so dried or fresh dill

¼ lb cream cheese

Place chopped onion and chicken stock in Ip. Add the Jerusalem Artichokes as they are peeled and chopped (it stops them browning). Add potato. Fasten lid, set to seal, press manual, 7 minutes. Slow release.

Add smoked salmon and cream cheese, puree with immersion blender. Flavour with dill to taste.

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