Cream Of Jerusalem Artichoke Soup Recipe
Ingredients
| Jerusalem artichokes | 2 Pound, peeled | |
| Onions | 2 Medium, sliced | |
| Butter | 4 Tablespoon | |
| 3 cups hot water or chicken consomme | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Milk | 2 Cup (16 tbs), heated | |
| Light cream | 1 Cup (16 tbs), heated | |
| Cardamom | 1/8 Teaspoon | |
| Toasted slivered almonds | 1/3 Cup (16 tbs) | |
Directions
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.
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.
Chef
