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JERUSALEM ARTICHOKE SOUP
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound Jerusalem artichokes
Juice of 1/2 lemon
4 tablespoons butter
1 leek -- white part only,
sliced into 1/2 inch pieces
1 carrot -- sliced into 1/2inch
rounds
3 cups chicken stock (preferably homemade) or
water
Salt and freshly ground black pepper
1/2 cup heavy cream
Freshly grated nutmeg
Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/
4 inch slices and
toss with lemon juice. Melt butter in a 4 quart nonreactive saucepan. Add leek,
carrot and
Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for
20 minutes. Add 2
1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and sim
mer for another
25 minutes. When cooked, remove from the heat and puree the soup with an additi
onal 1/2 cup
stock, or water and cream. Pass puree through a drum sieve. Return soup to a cl
ean saucepan and
reheat.
Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.
Yield: 4 servings
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