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Artichoke: Jerusalem Artichoke Soup

Source of Recipe

Cooking Monday to Friday


List of Ingredients

1 pound Jerusalem artichokes
juice of 1/2 lemon
4 tablespoons butter
1 leek, white only, sliced 1/2" pieces
1 carrot, cut in 1/2" rounds
3 cups chicken stock or water
salt and fresh ground pepper
1/2 cup heavy cream
fresh grated nutmeg


Recipe

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