Jerusalem artichoke soup a
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | leek -- white part only | |
1 | carrot -- sliced into |
Directions
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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