Cream Of Jerusalem Artichoke Soup
|Jerusalem artichokes||2 Pound, peeled and sliced|
|Onions||2 Medium, sliced|
|Hot water/Chicken consomme||3 Cup (48 tbs)|
|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)|
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.