Cream of Jerusalem Artichoke Soup
Cream of Jerusalem Artichoke Soup
Rating: (1 rated)
  • 1 1/2 lbs (650 g) Jerusalem artichoke
  • 3 shallots, chopped
  • 2 tablespoons (30 ml) butter
  • 4 cups (1 litre) chicken broth
  • Salt and pepper
  • 1/2 cup (125 ml) 35% cream, whipped
  • 1/4 cup (60 ml) chopped fresh chives
  • Preparation
  • Peel the Jerusalem artichokes and place them in cold water.
  • In a saucepan, sauté the shallots in the butter over low heat for about 5 minutes without browning. Drain the artichokes and add to the saucepan with the broth. Cover and cook over medium heat until tender, about 40 minutes.
  • Purée in the blender until very smooth. Season with salt and pepper.
  • Pour the soup into bowls and garnish with whipped cream. Lightly stir the whipped cream into each soup bowl. Sprinkle with chives.
  • Description
    In we have selected the most viewed recipes from category - Soups_and_broth . Enjoy the best recipes specially selected for you! Cream of Jerusalem Artichoke Soup is the right choice that will satisfy all your claims.
    Rate for this recipe