Creamy Jerusalem Artichoke Soup
Creamy Jerusalem Artichoke Soup recipe
Yield
6 servingsPrep
10 minCook
55 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
jerusalem artichokes
|
* |
| 4 | tablespoons |
butter
|
|
| 1 |
leeks
white part only |
*
|
|
| 1 |
carrots
sliced |
*
|
|
| 3 | cups |
chicken broth
|
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
jerusalem artichokes
|
* |
| 6E+1 | ml |
butter
|
|
| 1 | each |
leeks
white part only |
*
|
| 1 | each |
carrots
sliced |
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 118 | ml |
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.
