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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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