cream of jerusalem artichoke soup

Ingredients

• Servings: 4
• 1/4 cup butter
• 2 onions, minced
• 1 pound jerusalem artichokes, roughly chopped
• 2 potatoes, peeled and cubed
• 1 tablespoon
• 1 tablespoon all-purpose flour
• 3 cups chicken broth
• 3/4 cup heavy whipping cream
• salt and pepper to taste
• 1/4 cup chopped fresh parsley, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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 , 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.