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ARTICHOKE SOUP (Jerusalem)

Dagwood's picture
This original recipe of Artichoke Soup from Jerusalem has the subtle flavors of onion, potato and parsley. Artichoke Soup is a great way to start your meal and makes for a wholesome and filling grub.
Ingredients
  Salt To Taste
  Pepper To Taste
  Jerusalem artichokes 1 Pound
  Yoghurt 1⁄2 Cup (8 tbs)
  White stock/Water 2 Pint
  Milk 1⁄4 Pint
  Onion 1 Large
  Potato 1 Large, grated
  Paprika To Taste (For garnishing)
  Parsley 1 Tablespoon (For garnishing)
Directions

MAKING
1. Peel and slice artichokes and onion.
2. Peel the potato and grate it.
3. In a pan, take sliced artichokes, sliced onion and grated potato.
4. Add white stock and water.
5. Season with salt and pepper and let it simmer for 1 hour or until the vegetables become tender.
6. Strain it. Add milk and yoghurt.
7. Reheat but do not boil.

SERVING
8. To serve Artichoke Soup, sprinkle paprika and top with chopped parsley and a flake of butter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Artichoke
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
2

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