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Creamy Jerusalem Artichoke Soup

 

Creamy Jerusalem Artichoke Soup recipe
18

Yield

6

servings

Prep

10

min

Cook

55

min

Ready

1

hrs

 

Ingredients

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

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

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 18281% of calories 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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