Jerusalem Artichoke and Smoked Oyster Soup Recipe

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
DishMain Ingredient

Ingredients

 Jerusalem artichokes2 Pound, peeled well and chopped (900 Gram)
 Lemon juice15 Milliliter (1 Tablespoon)
 Canned smoked oysters in oil4 Ounce (105 Gram)
 Butter1 Ounce (25 Gram)
 Garlic clove2 Large, peeled
 Milk1 Teaspoon (Leveled) (Little Required)
 Double cream1⁄4 Pint (150 Milliliter)
 Parsley1 Tablespoon, chopped
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 407 Calories from Fat 209

% Daily Value*

Total Fat 23 g36%

Saturated Fat 4.5 g22.3%

Trans Fat 0 g

Cholesterol 30 mg10%

Sodium 202.3 mg8.4%

Total Carbohydrates 44 g14.6%

Dietary Fiber 3.8 g15.3%

Sugars 22 g

Protein 9 g17%

Vitamin A 12.4% Vitamin C 27.2%

Calcium 4.8% Iron 54.7%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a saucepan, put the chopped jerusalem artichokes and add water just enough to cover them.
2) Now add the lemon juice, the oil from the tin of oysters, the butter and the garlic cloves.
3) Reduce to a simmer gradually until the artichoke pieces are just cooked through.
4) Liquidise and then strain all these ingredients, together along with the cooking water.
5) Taste and add seasoning if needed and adjust the consistency, if required ,with a little milk.
6) Whisk the cream and chop the smoked oysters.
7) Now add the oysters to the cream, together with as much chopped parsley as you wish.

SERVING
8) Ladle the soup portioned with 'islands' of this mixture spooned into the centre of each bowl.
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