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Creamy Jerusalem Artichoke Soup Recipe
|Jerusalem artichokes||1 Pound|
|Chicken stock||2 1⁄2 Cup (40 tbs) (Basic)|
|All purpose flour||2 Tablespoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Salt||1 1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1393 Calories from Fat 552
% Daily Value*
Total Fat 62 g95.6%
Saturated Fat 35.1 g175.6%
Trans Fat 0 g
Cholesterol 175.6 mg
Sodium 4648.8 mg193.7%
Total Carbohydrates 155 g51.8%
Dietary Fiber 8.4 g33.6%
Sugars 83.2 g
Protein 62 g123.7%
Vitamin A 32.4% Vitamin C 32.7%
Calcium 119.8% Iron 104.6%
*Based on a 2000 Calorie diet
Remove skins with tip of sharp knife.
Combine artichokes and 3/4 cup stock in blender container; process until pureed.
Melt butter in top of double boiler over boiling water; stir in flour quickly.
Cook, stirring, until smooth and bubbly.
Stir in milk gradually; cook, stirring constantly, until slightly thickened.
Combine milk mixture, artichokes, remaining stock, and seasonings in heavy saucepan; cook over low heat, stirring occasionally, about 5 minutes.
Stir in cheese just before serving.