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Paul Merrett's Jerusalem artichoke soup
By Paul Merrett on 22/11/2012 15:20:00
The perfest Christmas day starter - seasonal, light and delicious

Jerusalem artichokesThe peelings from above1 litre water50g butter1 pinch fresh thyme leaves1 litre double cream200g sliced oyster mushroomsWhite truffle oil, to serveMethodPut the artichoke peelings in a pan and cover with the water. Simmer for 15 minutes

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