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Sunchoke Soup

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Ingredients
  Finely diced jerusalem artichokes 1 1⁄2 Cup (24 tbs)
  Finely diced carrots 1 1⁄2 Cup (24 tbs)
  Sweet red pepper 1 , minced
  Onion 1 Medium, minced
  Chopped leeks 1⁄2 Cup (8 tbs) (Finely Chopped)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Skim milk 1 1⁄2 Cup (24 tbs)
  Garlic 2 Clove (10 gm)
  Grated fresh ginger 1⁄2 Teaspoon
  Ground coriander 1⁄4 Teaspoon (For Garnish)
  Ground dill 1⁄4 Teaspoon (For Garnish)
Directions

Place all of the ingredients except dill in a large saucepan.
Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes or until the vegetables are tender.
Place about a third of the soup in a blender and process on low to medium speed until smooth.
Transfer the blended soup to a warmed serving bowl.
Blend another third of the soup and add to the serving bowl.
Stir in the remaining soup without blending.
Garnish with fresh dill, if desired.

Recipe Summary

Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 669 Calories from Fat 62

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 17.8 mg5.9%

Sodium 1192 mg49.7%

Total Carbohydrates 125 g41.6%

Dietary Fiber 32.6 g130.3%

Sugars 52 g

Protein 40 g79.1%

Vitamin A 739.1% Vitamin C 407%

Calcium 77.3% Iron 47%

*Based on a 2000 Calorie diet

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Sunchoke Soup Recipe