Jerusalem Artichoke Soup

  • 2 Tbsp Unsalted butter
  • 1 Leek; white only, sliced
  • 1 Celery rib; thinly sliced
  • 1 Fennel bulb; thinly sliced
  • 1 lbs Jerusalem artichokes; peeled and thinly slice
  • 1 Bouquet Garni; (bay leaf, thyme and parsley)
  • 6 cups Chicken stock
  • 1/4 cup Whipping cream
  • Salt to taste
  • Fresh ground black pepper
  • Garnish: Deep fried parsnip chips image placeholder

Melt butter in a large, heavy bottomed saucepan over medium heat. Add the leek, celery and fennel; cook, stirring, until soft but not browned.

Add Jerusalem artichokes, Bouquet Garni, and chicken stock. Cover and bring to a boil; reduce heat and simmer until artichokes are tender. Let cool for 10 minutes.

Remove Bouquet Garni. Add cream, purée in samll batches until smooth. Return soup to the pot; reheat gently. Season to taste with salt and pepper. Serve in warmed soup bowls, garnished with deep fried parsnip chips. Prepare them as for potato chips.

Servings: 4
Submitted by: Recipe Group Member