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Christmastime has arrived at Audley End House, so Mrs Crocombe is preparing a traditional soup of Jerusalem artichoke, vegetables and ham — also known as 'Palestine Soup.' This light but warming winter bowl is the perfect way to start a festive dinner.

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INGREDIENTS
• 1.5kg / 3lb Jerusalem artichokes
• 1 onion
• 4-5 sticks celery
• 55g / 2oz ham
• 1 blade of mace (or ground mace)
• 1 heaped tsp sugar
• 1.2L / 4 UK pints chicken or veal stock
• 55g / 2oz salted butter
• 3 tbsp flour
• 300ml / 1/2 UK pint double cream
• Salt and pepper
• Cayenne pepper

METHOD
1. Cut the artichokes into small-ish equal pieces so they cook evenly.
2. Place in a pan with the diced celery, onion, ham, mace, sugar and stock.
3. Heat on a rolling boil for 45 minute to 1 hour until the vegetables are soft.
4. While the vegetables cook, mix the flour and butter in a bowl for thickening. Keep this mixture cool until ready to be used.
5. When finished boiling, puree the boiled vegetables through a sieve.
6. Add the flour and butter mix to the soup and stir thoroughly.
7. Return to the heat in a clean pan and stir until the butter and flour have mixed in fully.
8. Mix in the cream.
9. Season with more salt, pepper and cayenne to taste, then serve.

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CHAPTERS
00:00 Introduction
00:39 For this recipe, you will need
01:07 Preparing the artichokes
02:38 Mixing the vegetables
03:51 Making the thickener
05:20 Sieving the mixture
06:24 Thickening the soup
07:40 Tasting and serving x

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