Jerusalem Artichoke Soup Recipe
Ingredients
| Jerusalem artichokes | 1 pound | |
| Lemon juice | 1 Tablespoon | |
| Chicken broth | 3 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Light cream | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| black pepper | 1 | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated |
Directions
Peel the artichokes and place them in a 2-quart glass saucepan.
Add the lemon juice and enough water to cover.
Cover and cook on the highest setting for 15 minutes, until very tender.
Drain the artichokes and place in the blender with 1 cup of chicken broth.
Puree Until smooth.
Heat the butter on the highest setting for 30 seconds, and stir in the flour.
Stir in the remaining chicken broth, artichoke puree, milk, cream, salt, and pepper.
Cook uncovered for 6 minutes.
Sprinkle with Parmesan cheese at the table.
Add the lemon juice and enough water to cover.
Cover and cook on the highest setting for 15 minutes, until very tender.
Drain the artichokes and place in the blender with 1 cup of chicken broth.
Puree Until smooth.
Heat the butter on the highest setting for 30 seconds, and stir in the flour.
Stir in the remaining chicken broth, artichoke puree, milk, cream, salt, and pepper.
Cook uncovered for 6 minutes.
Sprinkle with Parmesan cheese at the table.
Chef
