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Cream Of Jerusalem Artichoke Soup

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Ingredients
  Butter 2 Ounce (50 Gram)
  Jerusalem artichokes 2 Pound, chopped (1 Kilogram)
  Onion 1 Large, chopped
  Celery stalks 2 , chopped
  Bacon slices 2 , chopped
  Chicken stock 1 Pint (600 Milliliter)
  Milk 1 Pint (600 Milliliter)
  Dried mixed herbs 1 Pinch
  Single cream 60 Milliliter (4 Tablespoon)
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a saucepan.
Add the artichokes, onion, celery and bacon and fry for 8 minutes.
Stir in the stock, milk, seasoning and herbs.
Cover and simmer gently for about 30 minutes or until the artichokes are tender.
Rub through a strainer or puree in an electric blender.
Reheat, then stir in the cream, if used.
Garnish with the parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Artichoke
Interest: 
Healthy
Cook Time: 
48 Minutes

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4.259375
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1812 Calories from Fat 719

% Daily Value*

Total Fat 81 g125.1%

Saturated Fat 47.6 g237.9%

Trans Fat 0 g

Cholesterol 227.4 mg75.8%

Sodium 1496.4 mg62.4%

Total Carbohydrates 236 g78.7%

Dietary Fiber 21.7 g86.7%

Sugars 134.9 g

Protein 53 g106.4%

Vitamin A 82.5% Vitamin C 138.7%

Calcium 88% Iron 187.6%

*Based on a 2000 Calorie diet

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Cream Of Jerusalem Artichoke Soup Recipe