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
Bring 8 cups broth to boil in large saucepan
2
Peel Jerusalem artichokes and cut into 1/3-inch thick pieces
3
Add to broth
4
Add potatoes, leeks, garlic, savory and ginger
5
Cover pan and simmer until vegetables are very soft, about 25 minutes
6
Remove from heat
7
Stir in marjoram; cool about 20 minutes
8
Working in batches, purée soup in blender until smooth
9
Return to same saucepan
10
Bring soup to simmer
11
Add cream
12
Season with salt and pepper
13
Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too thick
14
(Can be made 1 day ahead
15
Cover and keep refrigerated
16
Rewarm soup over medium-low heat before continuing
17
) Ladle soup into bowls; sprinkle with green onion and serve
18
Bring 8 cups broth to boil in large saucepan
19
Peel Jerusalem artichokes and cut into 1/3-inch thick pieces
20
Add potatoes, leeks, garlic, savory and ginger
21
Cover pan and simmer until vegetables are very soft, about 25 minutes
22
Remove from heat
23
Stir in marjoram; cool about 20 minutes
24
Working in batches, purée soup in blender until smooth
25
Return to same saucepan
26
Bring soup to simmer
27
Add cream
28
Season with salt and pepper
29
Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too thick
30
(Can be made 1 day ahead
31
Cover and keep refrigerated
32
Rewarm soup over medium-low heat before continuing
33
) Ladle soup into bowls; sprinkle with green onion and serve
34
Add to broth