Jerusalem artichoke soup a

Yield: 1 Servings

Measure Ingredient
1 leek -- white part only
1 carrot -- sliced into

1 lb Jerusalem artichokes

: Juice of ½ lemon

4 TB butter

: sliced into ½ inch pieces ½ inch

: rounds

3 c chicken stock (preferably

: homemade) or

: water

: Salt and freshly ground : black pepper

½ c heavy cream

: Freshly grated nutmeg Brush and scrub Jerusalem artichokes under cold running water. Cut them into ¼ inch slices and toss with lemon juice. Melt butter in a 4 quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2½ cups stock or water, 1 teaspoon salt and ¼ teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional ½ cup stock, or water and cream. Pass puree through a drum sieve.

Return soup to a clean saucepan and reheat. Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg. Yield: 4 servings

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747

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