Sunchoke soup

1 servings

Ingredients

QuantityIngredient
30gramsMargarine or olive oil
3mediumsPotatoes; peeled and chunked
2litresGood vegetable or chicken stock
½teaspoonGround coriander
1smallCarrott; peeled and chopped
kilogramsJerusalem artichodes; cleaned peeled and roughly chopped
2largesOnions; chopped
2Cloves garlic; chopped
2Bay leaves
1smallParsnip; peeled and chopped
Salt and pepper

Directions

We refer to sunchokes as jerusalem artichokes and have a great soup receipe.

Heat the margarine and saute onions and garlic gently. Add all the vegetables and spices and then the stock. Bring to the boil and simmer until all vegetables are soft. Cool a little, remove bayleaves and puree till smooth. Check seasoning, optional add a little cream or non dairy creamer if desired. Serve hot with garnish of paprika and snipped chives.

I do not use creamer as we are fat content conscious. It has a lovely flavour and is very simple to make.

Posted to JEWISH-FOOD digest by Sterns <sgang@...> on Jan 22, 1999, converted by MM_Buster v2.0l.