Creamy Jerusalem Artichoke Soup
|Jerusalem artichokes||1 Pound|
|Chicken stock||2 1⁄2 Cup (40 tbs) (Basic)|
|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)|
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.