Jerusalem Artichoke Soup Recipe
Ingredients
4 tablespoons butter
1 large onion, chopped
4 celery ribs, chopped
2 pounds Jerusalem artichokes, peeled and coarsely chopped
2 tablespoons flour
4 cups chicken stock
2 cups milk
Salt and fresh pepper to taste
Few grains of freshly grated nutmeg
1 cup heavy cream
2 tablespoons chopped parsley
Directions
Melt the butter in a saucepan and saute onion 1 minute.
Add celery and artichokes and stir for 1-2 minutes.
Rub in flour with a wooden spatula.
Pour on chicken stock and milk and bring to a boil.
Season with salt, pepper, and nutmeg.
Put on lid and simmer, covered, for 20-30 minutes or until vegetables are tender.
Puree in food mill or food processor.
Return to pan and add cream.
If too thick, thin with chicken stock or cream to desired consistency.
Reheat.
Garnish with parsley.
Add celery and artichokes and stir for 1-2 minutes.
Rub in flour with a wooden spatula.
Pour on chicken stock and milk and bring to a boil.
Season with salt, pepper, and nutmeg.
Put on lid and simmer, covered, for 20-30 minutes or until vegetables are tender.
Puree in food mill or food processor.
Return to pan and add cream.
If too thick, thin with chicken stock or cream to desired consistency.
Reheat.
Garnish with parsley.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
