(Cream with tomatoes and Jerusalem artichokes - Our recipe)

Time: preparation: 15 minutes
........ cooking: 1h and 30 minutes

6 tablespoons extra virgin olive oil
800 g (1 3/4 lb) very ripe tomatoes, chopped
4 little young onions or half an onion, finely chopped
1 potato
4 or 5 Jerusalem artichokes
2 teaspoons dried marjoram
4 tablespoons fresh parsley, finely chopped
250 ml (8 fl oz - 1 C) milk
1l (35 fl oz - 4 1/2 C) water
Salt

Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

In a medium saucepan add oil, onions and tomatoes. Bring to the boil and simmer for 15 minutes.
Meanwhile peel the potato and Jerusalem artichokes and cut them into big pieces. Add them to the tomato mixture with the herbs and water. Half-cover and keep on cooking over a gentle heat for about an hour, stirring occasionally.
When the water is reduced, transfer the mixture to a food processor or blender and purée. Return the purée in the saucepan, whisk in the milk, season to taste with salt and bring to the boil slowly. At this point add 2 teaspoons maize starch with a colander, stirring continuously until you obtain a smooth cream.
Serve hot or warm.

What's the right wine?
Isonzo Riesling Renano: a white wine from Friuli Venezia Giulia -Italy.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".