CREAM OF JERUSALEM ARTICHOKE/SUNCHOKE SOUP
A creamy creation of Jerusalem artichokes and other fresh veggies to really bring out the flavor in this unique and delicious tuber.
Provided by Heirloom
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
- Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes.
- Add Jerusalem artichokes and potatoes and cook for 5 minutes.
- Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
- Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
- Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
- Stir in cream.
- In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.
Nutrition Facts : Calories 290.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 22.1, Sodium 1786.2, Carbohydrate 37.2, Fiber 3.9, Sugar 10.8, Protein 12.4
CREAM OF JERUSALEM ARTICHOKE SOUP
A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
- Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. 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. Sprinkle with the chopped parsley, to serve.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 47.2 g, Cholesterol 91.6 mg, Fat 29.3 g, Fiber 5.3 g, Protein 10 g, SaturatedFat 17.9 g, Sodium 686.4 mg, Sugar 14.7 g
CREAM OF JERUSALEM ARTICHOKE SOUP WITH SAFFRON CREAM
From 500 All-Time Great Recipes. If you cannot find fresh Jerusalem artichokes, feel free to substitute frozen or canned. We also like this with homemade croutons scattered on top!
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
- Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
- Next pour in the stock and milk. Cover again and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Add half the heavy cream and season soup with salt and pepper. Reheat gently.
- Lightly whip the remaining heavy cream and the saffron powder together.
- Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
- Garnish the soup with fresh chives.
- Serve immediately.
CREAM OF JERUSALEM ARTICHOKE SOUP
Provided by Erika Lenkert
Categories Soup/Stew Milk/Cream Blender Garlic Onion Appetizer Sauté Cocktail Party Quick & Easy New Year's Eve Jerusalem Artichoke Chive Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes enough for 8 teacups
Number Of Ingredients 8
Steps:
- 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.
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