Artichoke Soup Annette
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Jerusalem artichokes||2 Pound, cooked, peeled and coarsely chopped (Sunchokes)|
|Chicken stock/42 ounce cans chicken broth||5 Cup (80 tbs)|
|Ground pepper||To Taste|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Melt butter in medium skillet over medium heat.
Add onion and saute until translucent, about 10 minutes.
Puree onion and artichokes in batches with some of stock in blender or processor.
Pour into 3-quart saucepan.
Blend in remaining stock.
Simmer until heated through, about 15 minutes.
Season with salt and white pepper .
Ladle into bowls.
Stir about 1 tablespoon cream into center of each serving, combining just enough to show swirl of cream.
Garnish with parsley.
This soup can also be served cold.