Jerusalem Artichoke Soup Cooking Recipes

Ingredients :

1 pound

1 tbsp

3 cup

2 tbsp

2 tbsp

1 cup

1 cup

1 tsp

1/2 cup

Jerusalem artichokes

lemon juice

chicken broth

butter

all purpose flour

milk

light cream

salt

grated parmesan cheese

pepper

1. Peel the artichokes and cut the larger ones so that the pieces are as uniform as possible.
2. Put them in a 2 quart microwavable casserole and add the lemon juice and sufficient water to cover.
3. Cover and microwave on high 100% for 15-17 minutes, until very tender.
4. Drain the artichokes in a colander and put them in a food processor or blender.
5. Add 1 cup of chicken broth a puree until smooth.
6. Put the butter in the casserole and microwave on high 100% for 30 seconds.
7. Stir in the flour.
8. Stir in the remaining chicken broth, the artichoke puree, milk and cream.
9. Season with salt and pepper to taste.
10. Microwave, uncovered on high 100% for 6-7 minutes, until heated through.
11. Sprinkle with parmesan cheese after serving.

Serves 6

Note :

A puree of Jerusalem artichokes forms the base for this richly satisfying, slightly lemony creamed soup.

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