Jerusalem Artichoke Soup (Sopa de Topinambut) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 pound Jerusalem artichokes | 1 large onion, finely chopped | 3-1/2 cups chicken stock |
| salt, freshly ground white pepper | 1 cup heavy cream | 2 tablespoons fresh coriander (cilantro) or parsley, chopped |
| 1 | Wash and scrape the artichokes and slice thinly. Put into a saucepan with the onion and the chicken stock, bring to a boil and simmer, covered, until the artichokes are soft, about 20 minutes. Reduce to a puree in a blender or food processor and pour back into the saucepan. Season to taste with salt and pepper, stir in the cream, and heat through. Pour the soup into bowls and garnish with the chopped coriander or parsley. |