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Jerusalem Artichoke Soup A Recipe

Jerusalem Artichoke Soup A recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Jerusalem Artichoke Soup A recipe  PDF


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 Recipe By : COOKING MONDAY TO FRIDAY SHOW MF6747

Jerusalem Artichoke Soup A recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
220 people have voted
Last Reviewed on 2018-05-27



Sunday, May 27 2018 Download & Print Jerusalem Artichoke Soup A recipe  PDF   Easy Soup recipes RSS   Thumsb up

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