Try this soup!!!

Cream of Jerusalem Artichoke Soup

1 pound of Jerusalem artichokes
½ of a large onion
5 clove garlic
2 tb butter
2 cups chicken stock
TT salt
TT pepper
1 ts paprika
½ cup heavy cream

Melt the butter in a dutch oven and sweat the onion (finely diced) until translucent. Add the garlic (finely diced) and simmer one more minute.  Peel the Jerusalem artichokes, slice thinly and add to the onions. Simmer for another five minutes. Add the paprika and some salt and pepper. Simmer one more minute. Add the chicken stock and heavy cream and simmer until the artichokes are falling apart (30-45 minutes). Blend with immersion blender or in a conventional blender until smooth. Push through a fine mesh strainer and add salt/pepper to taste.

This recipe was inspired by the fact that there were fresh local Jerusalem Artichokes at our local farm market and I had never cooked them before. Always being up for a challenge I bought a pound. I topped my soup with a small dab of Chevre and served with some crusty toasted bread that had a light smear of Chevre. Also in the picture is a peice of broiled Haddock and some roasted new potatoes.

I hope someone will try my recipe and write a review of it.



Ed and friends