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Jerusalem Artichoke Soup

2 tb Unsalted butter
1 Leek; white only, sliced
1 Celery rib; thinly sliced
1 Fennel bulb; thinly sliced
1 lb Jerusalem artichokes; peeled and thinly sliced
1 Bouquet Garni; [bay leaf, thyme and parsley]
6 c Chicken stock
1/4 c Whipping cream
Salt to taste
Fresh ground black pepper
Deep fried parsnip chips

Melt butter in a large, heavy bottomed saucepan over medium heat. Add the leek, celery and fennel; cook, stirring, until soft but not browned. Add Jerusalem artichokes, Bouquet Garni, and chicken stock. Cover and bring to a boil; reduce heat and simmer until artichokes are tender. Let cool for 10 minutes. Remove Bouquet Garni. Add cream, puree in samll batches until smooth. Return soup to the pot; reheat gently. Season to taste with salt and pepper. Serve in warmed soup bowls, garnished with deep fried parsnip chips. [ Prepare them as for potato chips.]

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