Jerusalem Artichoke Soup
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
450 g
Jerusalem Artichoke1 tsp
Savory (dried)1 tsp
Ground Ginger1 tsp
Marjoram (dried)1 cup
Heavy Whipping CreamDirections:
1
Add to broth
2
Bring 8 cups broth to boil in large saucepan
3
Peel Jerusalem artichokes and cut into 1/3-inch thick pieces
4
Add to broth
5
Add potatoes, leeks, garlic, savory and ginger
6
Cover pan and simmer until vegetables are very soft, about 25 minutes
7
Remove from heat
8
Stir in marjoram; cool about 20 minutes
9
Working in batches, purée soup in blender until smooth
10
Return to same saucepan
11
Bring soup to simmer
12
Add cream
13
Season with salt and pepper
14
Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too thick
15
(Can be made 1 day ahead
16
Cover and keep refrigerated
17
Rewarm soup over medium-low heat before continuing
18
) Ladle soup into bowls; sprinkle with green onion and serve
19
Bring 8 cups broth to boil in large saucepan
20
Peel Jerusalem artichokes and cut into 1/3-inch thick pieces
21
Add potatoes, leeks, garlic, savory and ginger
22
Cover pan and simmer until vegetables are very soft, about 25 minutes
23
Remove from heat
24
Stir in marjoram; cool about 20 minutes
25
Working in batches, purée soup in blender until smooth
26
Return to same saucepan
27
Bring soup to simmer
28
Add cream
29
Season with salt and pepper
30
Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too thick
31
(Can be made 1 day ahead
32
Cover and keep refrigerated
33
Rewarm soup over medium-low heat before continuing
34
) Ladle soup into bowls; sprinkle with green onion and serve