- 1/4 cup butter
- 2 onions, minced
- 1 pound Jerusalem artichokes, roughly chopped
- 2 potatoes, peeled and cubed
- 1 tablespoon brandy
- 1 tablespoon all-purpose flour
- 3 cups chicken broth
- 3/4 cup heavy whipping cream
- salt and pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
- 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.
04/19/2018
recipepes.com
Cream of Jerusalem Artichoke Soup, recipe
PT15M
PT1H
5
455 calories
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