Cream of Jerusalem Artichoke Soup
Description
Jerusalem artichokes, potatoes and onions cooked in chicken stock are pureed before combining with brandy and heavy cream. Served hot with minced parsley.
Ingredients
•
1/4 cup butter
•
2 onions, minced
•
1 pound Jerusalem artichokes, roughly chopped
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2 potatoes, peeled and cubed
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1 tablespoon brandy
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1 tablespoon all-purpose flour
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3 cups chicken broth
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3/4 cup heavy whipping cream
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salt and pepper to taste
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1/4 cup chopped fresh parsley, for garnish
Directions
1
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.
2
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.
3
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.