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Cream Of Jerusalem Artichoke Soup

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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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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 610 Calories from Fat 341

% Daily Value*

Total Fat 39 g60%

Saturated Fat 21.8 g109%

Trans Fat 0 g

Cholesterol 110.2 mg36.7%

Sodium 186.6 mg7.8%

Total Carbohydrates 59 g19.7%

Dietary Fiber 6.6 g26.4%

Sugars 32.5 g

Protein 13 g25.4%

Vitamin A 22.9% Vitamin C 28.6%

Calcium 25.9% Iron 46.7%

*Based on a 2000 Calorie diet

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Cream Of Jerusalem Artichoke Soup Recipe