Jerusalem Artichoke Soup Recipe - Cooking Index
Jerusalem Artichoke Soup Recipe - Cooking Index
| 1 lb | 454g / 16oz | Jerusalem artichokes |
| Juice of 1/2 lemon | ||
| 4 tablespoons | 60ml | Butter |
| 1 | Leek, white part only - sliced 1/2" pieces | |
| 1 | Carrot - sliced 1/2" rounds | |
| 3 cups | 711ml | Chicken stock, preferably homemade |
| (or 3 cups water) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 118ml | Heavy cream |
| Freshly grated nutmeg |
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.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6747 broadcast 12-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.