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Creamy Jerusalem Artichoke Soup

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Recipe

Creamy Jerusalem Artichoke Soup recipe

 

Yield

6 servings

Prep

10 min

Cook

55 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
1 pound jerusalem artichokes
*
4 tablespoons butter
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1 leeks
white part only
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1 carrots
sliced
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3 cups chicken broth
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½ cup heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
453.6 g jerusalem artichokes
*
6E+1 ml butter
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1 each leeks
white part only
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1 each carrots
sliced
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7.1E+2 ml chicken broth
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118 ml heavy whipping cream
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Directions

Brush and scrub Jerusalem artichokes under cold running water. Cut them into ¼ 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 2½ cups stock or water, 1 teaspoon salt and ¼ teaspoon pepper. Cover and simmer for another 25 minutes.

When cooked, remove from the heat and purée the soup with an additional ½ cup stock, or water and cream. Pass purée through a drum sieve. Return soup to a clean saucepan and reheat.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 18281% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 240mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 45% Vitamin C 2%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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