Cream of Jerusalem Artichoke Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes enough for 8 teacups
- salt and pepper
- 2 tbsp butter
- 1/3 cup chopped onion
- 2 cups chicken stock
- 1 cup cream
- Carbohydrate 14 g(5%)
- Cholesterol 50 mg(17%)
- Fat 15 g(23%)
- Fiber 1 g(5%)
- Protein 3 g(7%)
- Saturated Fat 9 g(44%)
- Sodium 367 mg(15%)
- Calories 196
Preparation 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.
Preparation 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.
