Recipe of Jerusalem Artichoke Soup A - Food Recipes

-- Extracted from Meal-Master (tm) v8.04 --

Title: Jerusalem Artichoke Soup A
Categories : Mc, Soup
Serving size: 1 servings 1 lb Jerusalem artichokes : Juice of 1/2 lemon 4 TB butter 1 leek -- white part only : sliced into 1/2 inch pieces 1 carrot -- sliced into 1/2 inch : rounds 3 c chicken stock (preferably : homemade) or : water : Salt and freshly ground : black pepper 1/2 c heavy cream : Freshly grated nutmeg Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4 inch slices and toss with lemon juice. Melt butter in a 4 quart 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.
Serving size: 4 servings

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747 -----