Cooking Index - Cooking Recipes & IdeasJerusalem Artichoke Soup Recipe - Cooking Index

Jerusalem Artichoke Soup

Courses: Soup, Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozJerusalem artichokes
1 teaspoon 5mlLemon juice
1 teaspoon 5mlOnion - chopped (medium)
1 tablespoon 15mlOlive oil
3 cups 711mlStock
  Salt and pepper
1 cup 237mlSoy milk
1/4 cup 59mlWalnuts - toasted

Recipe Instructions

Peel the artichokes. Cut them in half. Rub the cut halves with lemon juice and set side.

Chop the rest of the vegetables. Heat the olive oil. Add the artichokes and saute them, along with the onion, for 10 minutes. Stir occasionally. Add the stock, salt and pepper. Bring the stock to a boil, reduce heat, cover and simmer for 30 minutes. When cooked, remove from heat and let cool.

Place soup in a blender in batches and puree until smooth. Return to a clean pot, add the soy milk and bring back to a boil. Serve in bowls, garnished with walnuts.

Recipe by Mark Satterly

Sugar Reef Restaurant, Manhattan


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