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Cream Of Jerusalem Artichoke Soup

creative.chef's picture
Ingredients
  Jerusalem artichokes 1 1⁄2 Pound
  Lemon 1 , juiced
  Onion 1
  Cucumber 1⁄4
  Butter 4 Tablespoon
  Chicken stock 4 Cup (64 tbs)
  Dry white wine 1 1⁄4 Cup (20 tbs) (Optional)
  Parsley stalks 6
  Salt To Taste
  Black pepper To Taste
  Heavy cream 1 1⁄4 Cup (20 tbs)
  Yogurt 1⁄2 Cup (8 tbs)
  Fresh chopped parsley 3 Tablespoon
Directions

GETTING READY
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.

MAKING
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.

SERVING
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Artichoke
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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