Jerusalem Artichoke Soup
Ingredients:
- 2 Tbsp Unsalted butter
- 1 Leek; white only, sliced
- 1 Celery rib; thinly sliced
- 1 Fennel bulb; thinly sliced
- 1 lbs Jerusalem artichokes; peeled and thinly slice
- 1 Bouquet Garni; (bay leaf, thyme and parsley)
- 6 cups Chicken stock
- 1/4 cup Whipping cream
- Salt to taste
- Fresh ground black pepper
- Garnish: Deep fried parsnip chips
Preparation:
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, purée 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.
Servings: Print This Page
