Recipe courtesy of Michele Urvater
Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Jerusalem Artichoke Soup

Recipe courtesy of Alex Guarnaschelli

Jerusalem Artichoke Soup

Recipe courtesy of Roger Mooking

Jerusalem Artichoke Soup with Lemon And Saffron

Recipe courtesy of Joan Nathan

Jerusalem Artichoke Soup with Lemon And Saffron

Recipe courtesy of Joan Nathan

Mashed Jerusalem Artichokes

Oven-Roasted Jerusalem Artichokes

Recipe courtesy of Chuck Hughes

Scallops with Jerusalem Artichokes and Lemon Butter

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.