Sunchoke soup

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.

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