 |
---------- Recipe via Meal-Master (tm) v8.04
Title: Jerusalem Artichoke Soup A
Categories: Mc, Soup
Yield: 1 servings
1 lb Jerusalem artichokes
: Juice of 1/2 lemon
4 TB butter
1 leek -- white part only
: sliced into 1/2 inch pieces
1 carrot -- sliced into
1/2 inch
: rounds
3 c chicken stock (preferably
: homemade) or
: water
: Salt and freshly ground
: black pepper
1/2 c 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
simmer for another 25 minutes. When cooked, remove
from the heat and puree the soup with an additional
1/2 cup stock, or water and cream. Pass puree through
a drum sieve. Return soup to a clean saucepan and
reheat. Ladle soup into warm soup bowls and dust each
portion with fresh grated nutmeg. Yield: 4 servings
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747
-----
|
