“A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley.” - by Michelle Chen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 491 cal
- 25%
- Fat
- 29.3 g
- 45%
- Carbs
- 47.2 g
- 15%
Based on a 2,000 calorie diet
Share It
Reviews (17)
Rate This Recipe
"Pretty good recipe! I caramelized the onions until they were light brown and tossed in a couple of cloves of garlic when adding the potatoes and artichokes. I thought this added some nice depth. ..." See more"
MAGMAN_OU
"This was simple to make & tastes delicious! It's hard to find a good Jerusalem artichoke recipe (esp. one that doesn't require peeling). I substituted non-dairy organic cream-based sauce base for t..." See morehe cream + vegetable stock for both the butter & the chicken stock, to make a vegan version -- turned out great!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
