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Cream Of Jerusalem Artichoke Soup

Farm.Fares's picture
Ingredients
  Jerusalem artichokes 2 Pound, peeled and sliced
  Onions 2 Medium, sliced
  Butter 4 Tablespoon
  Hot water/Chicken consomme 3 Cup (48 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Milk 2 Cup (32 tbs), heated
  Light cream 1 Cup (16 tbs), heated
  Ground cardamom 1⁄8 Teaspoon (Optional)
  Slivered toasted almonds 1⁄3 Cup (5.33 tbs)
Directions

Combine the Jerusalem artichokes, the onions and 3 tablespoons of the butter in a saucepan.
Cover tightly and cook over low heat, stirring frequently, for 8 or 10 minutes.
Add the hot water and salt and pepper to taste.
Cook 10 minutes longer.
Puree in a blender or press through a sieve.
Return to the saucepan.
Stir in the milk, the cream, the remaining tablespoon of butter and the cardamom.
Heat through, but do not boil.
Sprinkle with toasted almonds before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Artichoke
Interest: 
Everyday
Cook Time: 
30 Minutes
Servings: 
4

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