Jerusalem Artichoke Soup (Michele Urvater) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1 pound jerusalem artichokes |
juice of 1/2 lemon |
4 tablespoons butter |
1 leek, white part only, sliced into 1/2inch pieces |
1 carrot, sliced into 1/2inch rounds |
3 cups chicken stock (preferably homemade) or water |
salt and freshly ground black pepper |
1/2 cup heavy cream |
freshly grated nutmeg |
Directions:
1. Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart 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.
2. Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.
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