Sunchoke Soup Recipe
Summary
CourseAppetizer
Ingredients
8 to 10 medium-sized Jerusalem artichokes (sunchokes)
2 tablespoons cider vinegar
3 tablespoons butter
1 mediums-sized onion, finely chopped
1 quart homemade vegetable or chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup heavy cream or half-and-half
Directions
1. Peel the artichokes and slice them into a bowl of water with vinegar added to retard browning.
2. Melt the butter in a heavy kettle and saute the onion until tender but not browned. Drain the artichokes well and add them to the pot Cook, stirring, for 4 minutes longer.
3. Add the broth, salt, and pepper and bring to a boil. Cover and simmer for 15 minutes, or until the artichokes are tender. Puree in the container of an electric blender or food processor and pour into a clean kettle. Add the cream and reheat.
2. Melt the butter in a heavy kettle and saute the onion until tender but not browned. Drain the artichokes well and add them to the pot Cook, stirring, for 4 minutes longer.
3. Add the broth, salt, and pepper and bring to a boil. Cover and simmer for 15 minutes, or until the artichokes are tender. Puree in the container of an electric blender or food processor and pour into a clean kettle. Add the cream and reheat.
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