Cream Of Jerusalem Artichoke Soup
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes
2
Add the Jerusalem artichokes and sauté about 2 minutes
3
Add the stock and simmer until the chokes are tender
4
Add the cream and bring back to a boil
5
Season with salt and pepper
6
Purée in a blender until smooth
7
Strain through fine sieve
8
Keep warm
9
Sprinkle with the chive
10
Serve
11
Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes
12
Add the Jerusalem artichokes and sauté about 2 minutes
13
Add the stock and simmer until the chokes are tender
14
Add the cream and bring back to a boil
15
Season with salt and pepper
16
Purée in a blender until smooth
17
Strain through fine sieve
18
Keep warm
19
Sprinkle with the chive
20
Serve