Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 30 grams | Margarine or olive oil |
| 3 mediums | Potatoes; peeled and chunked |
| 2 litres | Good vegetable or chicken stock |
| ½ teaspoon | Ground coriander |
| 1 small | Carrott; peeled and chopped |
| 1½ kilograms | Jerusalem artichodes; cleaned peeled and roughly chopped |
| 2 larges | Onions; chopped |
| 2 \N | Cloves garlic; chopped |
| 2 \N | Bay leaves |
| 1 small | Parsnip; peeled and chopped |
| \N \N | Salt and pepper |
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.