Jerusalem Artichoke Soup
|Jerusalem artichokes||1 Pound|
|Lemon juice||1 Tablespoon|
|Chicken broth||3 Cup (48 tbs)|
|Milk||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Peel the artichokes and place them in a 2-quart glass saucepan.
Add the lemon juice and enough water to cover.
Cover and cook on the highest setting for 15 minutes, until very tender.
Drain the artichokes and place in the blender with 1 cup of chicken broth.
Puree Until smooth.
Heat the butter on the highest setting for 30 seconds, and stir in the flour.
Stir in the remaining chicken broth, artichoke puree, milk, cream, salt, and pepper.
Cook uncovered for 6 minutes.
Sprinkle with Parmesan cheese at the table.
Calories 300 Calories from Fat 182
% Daily Value*
Total Fat 21 g31.8%
Saturated Fat 12.8 g64.1%
Trans Fat 0 g
Cholesterol 68.1 mg22.7%
Sodium 816 mg34%
Total Carbohydrates 21 g7.1%
Dietary Fiber 1.4 g5.6%
Sugars 10 g
Protein 9 g17.4%
Vitamin A 12.6% Vitamin C 7.4%
Calcium 19.9% Iron 16.5%
*Based on a 2000 Calorie diet