Jerusalem Artichoke and Spicy Sausage Soup

Jerusalem Artichoke and Spicy Sausage Soup

20g butter
1 medium onion, finely chopped
2 cloves of garlic, crushed
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
5 cups chicken stock
2 bacon bones
2 spanish chorizo sausages (about 300g)
750g artichokes, peeled and chopped

Heat butter in a heavy based large saucepan, add onion, garlic and herbs and cook over medium heat until onion is soft. Add stock, bacon bones and chorizo and simmer, uncovered, over low heat for 45 minutes.

Add artichoke and cook for a further 30 minutes. Remove bones and chorizo from soup, cut the meat from the bones and slice the chorizo. Return the meat and chorizo to the pan, season to taste and serve.

Serves 4-6