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Creamy Jerusalem Artichoke Soup

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The jerusalem artichoke soup is a light and appetizing soup made with artichokes and cheese. Cooked with milk and a hint of butter, it is seasoned with salt and white pepper. Served as an apetizer, it is great before meals.
Ingredients
  Jerusalem artichokes 1 Pound
  Chicken stock 2 1⁄2 Cup (40 tbs) (Basic)
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Milk 2 1⁄2 Cup (40 tbs)
  Salt 1 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Freshly grated parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

Steam artichokes; cool.
Remove skins with tip of sharp knife.
Combine artichokes and 3/4 cup stock in blender container; process until pureed.
Melt butter in top of double boiler over boiling water; stir in flour quickly.
Cook, stirring, until smooth and bubbly.
Stir in milk gradually; cook, stirring constantly, until slightly thickened.
Combine milk mixture, artichokes, remaining stock, and seasonings in heavy saucepan; cook over low heat, stirring occasionally, about 5 minutes.
Stir in cheese just before serving.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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