Jerusalem Artichoke Soup

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
4 servings
Level:
Easy

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
  • 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.


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