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Jerusalem Artichoke Soup

Type: Vegetables
Courses: Soup
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozJerusalem artichokes
  Juice of 1/2 lemon
4 tablespoons 60mlButter
1   Leek, white part only - sliced 1/2" pieces
1   Carrot - sliced 1/2" rounds
3 cups 711mlChicken stock, preferably homemade
  (or 3 cups water)
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlHeavy cream
  Freshly grated nutmeg

Recipe Instructions

Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4-inch slices and toss with lemon juice. Melt butter in a 4-quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes.

When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.

Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.

This recipe yields 4 servings.

COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6747 broadcast 12-08-1997) - Downloaded from their Web-Site -


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