Creamy Jerusalem Artichoke Soup
Creamy Jerusalem Artichoke Soup recipe 18
white part only
heavy whipping cream
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.