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Jerusalem Artichoke Soup




Source of Recipe


Internet


List of Ingredients




1/4 cup butter
2 onions, minced
1 lb. Jerusalem artichokes, peeled and roughly chopped
2 potatoes, peeled and cubed
1 tb. brandy
1 tb. all-purpose flour
3 cups chicken broth
3/4 cup heavy whipping cream
salt and pepper to taste
1/4 cup chopped fresh parsley (for garnish)

Melt the butter in a large pan over medium heat until foamy. Add the onions, Jerusalem artichokes, potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for an additional 8 minutes.

Stir in the brandy and flour and cook for 1 minute. Gradually pour in about 2 cups of stock, stirring continuously, until the soup boils and thickens.

Simmer 5 minutes more. Transfer to a food processor and puree until smooth, adding more stock if needed.

Return to the pan; add the cream and season well with salt and freshly ground black pepper, then reheat. Serve sprinkled with chopped parsley.



Recipe