Cream Of Jerusalem Artichoke And Celery Soup Recipes

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CREAM OF JERUSALEM ARTICHOKE SOUP



Cream of Jerusalem Artichoke Soup image

A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley.

Provided by Michelle Chen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ 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
¾ cup heavy whipping cream
salt and pepper to taste
¼ cup chopped fresh parsley, for garnish

Steps:

  • 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.

Nutrition Facts : Calories 490.8 calories, Carbohydrate 47.2 g, Cholesterol 91.6 mg, Fat 29.3 g, Fiber 5.3 g, Protein 10 g, SaturatedFat 17.9 g, Sodium 686.4 mg, Sugar 14.7 g

ARTICHOKE AND MUSHROOM SOUP



Artichoke and mushroom soup image

A very tasty and comforting soup with a creamy texture (but without any added cream!)

Provided by davidnunn1

Time 1h

Yield Serves 4

Number Of Ingredients 10

500 g Jerusalem artichokes, peeled and sliced
250 g mushrooms, sliced
1 medium onion, chopped
2 garlic cloves, crushed
2 sticks celery, chopped
1.5 tsp thyme
25g butter or cooking margarine
1 tbs olive oil
750 ml vegetable stock (eg Buillon)
salt and pepper to taste

Steps:

  • Heat oil and margarine/butter in saucepan and add onion, garlic and celery. Cook for a couple of minutes until softened.
  • Add mushrooms and thyme, and cook until they start to become soft.
  • Add sliced artichokes, and cook for a further 5 minutes.
  • Add stock, bring to the boil, then simmer for around 20 minutes, or until the artichokes begin to disintegrate. Add salt and pepper as required.
  • Liquidise with a hand blender and serve.

CREAM OF JERUSALEM ARTICHOKE AND CELERY SOUP



Cream of Jerusalem Artichoke and Celery Soup image

Yield Makes about 9 cups, serving 6 to 8 as a first course

Number Of Ingredients 8

2 pounds Jerusalem artichokes (sunchokes), peeled, sliced, and reserved in a bowl of cold water
6 cups sliced celery plus celery leaves for garnish
2 cups water
1 quart (4 cups) chicken broth
2/3 cup dry white wine
1 tablespoon English-style dry mustard
2 cups half-and-half
1/8 teaspoon freshly grated nutmeg

Steps:

  • In a stainless steel or enameled kettle combine the Jerusalem artichokes, drained, the sliced celery, the water, the broth, the wine, and the mustard and simmer the mixture, uncovered, for 30 minutes, or until the vegetables are tender. In a blender purée the mixture in batches, transferring it as it is puréed to a bowl, pour the purée into the kettle, cleaned, and stir in the half-and-half, the nutmeg, and salt and pepper to taste. Heat the soup over moderate heat, stirring, until it barely reaches a boil, ladle it into heated bowls, and garnish each serving, with a celery leaf.

CREAM OF JERUSALEM ARTICHOKE SOUP



Cream of Jerusalem Artichoke Soup image

Provided by Erika Lenkert

Categories     Soup/Stew     Milk/Cream     Blender     Garlic     Onion     Appetizer     Sauté     Cocktail Party     Quick & Easy     New Year's Eve     Jerusalem Artichoke     Chive     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes enough for 8 teacups

Number Of Ingredients 8

2 Tbsp butter
2 teaspoon chopped garlic
1/3 cup chopped onion
1 pound Jerusalem artichokes (washed, sliced 1/4-inch thick)
2 cups chicken stock
1 cup cream
salt and pepper
1 teaspoon chopped chive

Steps:

  • Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.

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