Recipe

Jerusalem Artichoke Soup Recipe


Jerusalem Artichoke Soup Recipe
Add Step-by-Step Photos 		Minitindel / All my dishes
11 months, 3 weeks ago
This delicious creamy soup is wonderful on a chilly day topped with saffron cream it has a great color to it.........enjoy.........
Prep:10m Cook:38m Servings:4

Minitindel

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Ingredients
  • 4- tablespoon butter
  • 1- onion chopped
  • 1- pound of Jerusalem artichokes peeled and cut into chunks
  • 3 3/4 - cups chicken stock
  • 2/3- cup milk
  • 2/3- cup double heavy cream
  • a good pinch of saffron powder
  • salt and pepper to taste
  • chopped fresh chives to garnish...........

Directions
  1. 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
  2. add the Jerusalem artichokes to the pan and stir until coated in the butter
  3. cover and cook gently for 10 - 15 minutes, being careful not to allow the artichokes to brown....
  4. pour in the chicken stock and milk, then cover and simmer for 15 minutes.........
  5. cool slightly then process in a blender or food processor until smooth.....
  6. strain the soup back into the pan.add 1/2 of the cream , season to taste and reheat gently
  7. lightly whip the remaining cream and the saffron powder...
  8. ladle the soup into warmed bowls and put a spoonful of saffron cream inthe center of each and sprinkle with the chopped chives.
  9. serve at once.............
  10. serves 4

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Comments

chefelaine 11 months, 3 weeks ago said:
Hi Tink!!

It sounds superb! Thanks, and HIGH FIVE! :+D

juels 11 months, 3 weeks ago said:
I am saving all your beautiful and unusual soups today! Added this to "there is no choke in artichoke" group.

sunflower48386 11 months ago said:
Got a question.... We have Jerusalem artichokes in the garden. are they the same? I heard you dig up the roots and use them. Thanks for the post

turtle66 10 months, 1 week ago said:
Tink, make this for me!!...have not had it in many years...YUMMY!


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