Palestine Soup

|Palestine soup||1 tablespoon butter50g hazelnuts roasted and chopped½ L chicken or vegetable stock75ml milk½ tablespoon flour500g Jerusalem artichokes peeled and chopped|Sweat the artichokes in the butter for about 10 mins. Add half about 300ml of the stock and the nuts. Cook till tender. Blend and pass through a sieve. Mix the milk and flour together and stir into the puree reheat gently adding more stock to thin and season to taste. Add a knob of butter and serve with crutons.|30.00 minutes|1|/boxmaster