Jerusalem Artichoke Soup
From minitindel 15 years ago
- 38 minutes to make
- Serves 4
This delicious creamy soup is wonderful on a chilly day topped with saffron cream it has a great color to it.........enjoy.........
Ingredients
- 4- tablespoon butter shopping list
- 1- onion chopped shopping list
- 1- pound of Jerusalem artichokes peeled and cut into chunks shopping list
- 3 3/4 - cups chicken stock shopping list
- 2/3- cup milk shopping list
- 2/3- cup double heavy cream shopping list
- a good pinch of saffron powder shopping list
- salt and pepper to taste shopping list
- chopped fresh chives to garnish........... shopping list
How to make it
- melt the butter in a large heavy pan and cook the onion for 5- 8 minutes until soft but not browned, stirring from time to time
- add the Jerusalem artichokes to the pan and stir until coated in the butter
- cover and cook gently for 10 - 15 minutes, being careful not to allow the artichokes to brown....
- pour in the chicken stock and milk, then cover and simmer for 15 minutes.........
- cool slightly then process in a blender or food processor until smooth.....
- strain the soup back into the pan.add 1/2 of the cream , season to taste and reheat gently
- lightly whip the remaining cream and the saffron powder...
- ladle the soup into warmed bowls and put a spoonful of saffron cream inthe center of each and sprinkle with the chopped chives.
- serve at once.............
- serves 4
The Rating
Reviewed by 4 people-
Hi Tink!!
It sounds superb! Thanks, and HIGH FIVE! :+D
chefelaine
in Muskoka loved it
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I am saving all your beautiful and unusual soups today! Added this to "there is no choke in artichoke" group.
juels
in Clayton loved it
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Tink, make this for me!!...have not had it in many years...YUMMY!
turtle66
in Sacramento loved it
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