Chilean Jerusalem Artichoke Soup - {Sopa De Topinambur} Recipe - Cooking Index
Chilean Jerusalem Artichoke Soup - {Sopa De Topinambur} Recipe - Cooking Index
Unexpectedly delicate -- and deeply artichoke-like. This unusual soup is good both hot and cold -- but particularly hot, I think, when cold winds are blowing and these sunchokes start showing up in the market.
Courses: Soup| 1 lb | 454g / 16oz | Jersualem artichokes (or "sunchokes") |
| 1 | Onion - finely chopped | |
| 4 cups | 948ml | Vegetable or chicken stock |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1/2 cup | 118ml | Heavy cream |
| Garnish | ||
| 1 tablespoon | 15ml | Minced cilantro or parsley - (to 2 tbspns) |
Peel the sunflower rhizomes and slice them thinly. Put them in a medium saucepan with the onion and stock -- bring to a boil and simmer, covered, about 30 minutes.
Puree in a blender, solids first, then pour back into the saucepan. Season to taste with salt and pepper, stir in the cream, and reheat.
When ready to serve, ladle into individual bowls. Pour 2 tablespoons of cream in the middle of each bowl and swirl in a figure eight. Top with minced cilantro or parsley.
Serve to 4 people as a complex first course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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