Cream of Jerusalem Artichoke Soup

Jerusalem artichokes, potatoes and onions cooked in chicken stock are pureed before combining with brandy and heavy cream. Served hot with minced parsley.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 491 Calories

Ingredients

• 1 tablespoon brandy
• 1 tablespoon all-purpose flour
• salt and pepper to taste
• 3 cups chicken broth
• 2 potatoes, peeled and cubed
• 2 onions, minced
• 1 pound Jerusalem artichokes, roughly chopped
• 0.25 cup butter
• 0.75 cup heavy whipping cream
• 0.25 cup chopped fresh parsley, for garnish

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.