Cream Of Jerusalem Artichoke Soup
|Jerusalem artichokes||1 1⁄2 Pound|
|Lemon||1 , juiced|
|Chicken stock||4 Cup (64 tbs)|
|Dry white wine||1 1⁄4 Cup (20 tbs) (Optional)|
|Black pepper||To Taste|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Yogurt||1⁄2 Cup (8 tbs)|
|Fresh chopped parsley||3 Tablespoon|
1) Peel the Jerusalem artichokes and then cut them into pieces of ½-inch each. Seep them in a bowl of cold water to which the strained lemon juice has been stirred.
2) Peel the onion and thinly slice it. Unless the cucumber is waxed, wipe and slice it. If the cucumber being used is waxed, peel it and then slice.
3) Drain the soaked Jerusalem artichokes and dry them.
4) In a large skillet, melt the butter. Add onion, cucumber and drained artichokes. Cook the vegetables for about 5 minutes over low heat. Do not let them color.
5) Pour over the wine and stock and then bring the soup to a boil. Add the parsley stalks.
6) Add salt and freshly ground pepper to taste to season.
7) With a lid, cover the pan and bring the heat down.
8) Cook the soup gently over low heat for about 20 minutes or till the vegetables are tender.
9) Take the pan off the heat and let the soup cool slightly.
10) Puree the soup in the blender or rub it through a coarse sieve. Adjust the seasoning.
11) Right before serving, stir in the cream but do not let the soup get to the boiling point.
12) Serve hot in individual bowls. If preferred, garnish by trailing some yoghurt all over the soup’s surface and sprinkling with finely chopped parsley.