Cream Of Jerusalem Artichoke Soup
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
62
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Butter1 tbsp
Brandy1 tbsp
All-Purpose Flour3 cups
Chicken Broth3 cup
Heavy Whipping Cream1
SaltDirections:
1
Melt the butter in a large pan over medium heat until foamy
2
Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes
3
Uncover and cook for and additional 8 minutes
4
Stir in the brandy, and flour, and cook for 1 minute
5
Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens
6
Simmer for a further 5 minutes
7
Transfer to a food processor and puree until smooth, adding more stock if needed
8
Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat
9
Sprinkle with the chopped parsley, to serve