Cream of Jerusalem Artichoke Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 tbsp butter |
2 teaspoon chopped garlic |
1/3 cup chopped onion |
1 pound jerusalem artichokes (washed, sliced 1/4-inch thick) |
2 cups chicken stock |
1 cup cream |
salt and pepper |
1 teaspoon chopped chive |
Directions:
1. Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.
|
|