Creamy Jerusalem Artichoke Soup Recipe
The jerusalem artichoke soup is a light and appetizing soup made with artichokes and cheese. Cooked with milk and a hint of butter, it is seasoned with salt and white pepper. Served as an apetizer, it is great before meals.
Ingredients
1 pound Jerusalem artichokes
2 1/2 cups Basic Chicken Stock
2 tablespoons butter
2 tablespoons all-purpose flour
2 1/2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/3 cup freshly grated Parmesan cheese
Directions
Steam artichokes; cool.
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.
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.
