Return to Main Recipes Page/Return to Home Page

Jerusalem Artichoke Cream Soup (D, KLP, TNT)
Source: Betti Bossi
Serves: 4 small portions

1 lb. Jerusalem artichokes (AKA sunchokes) (3 to 4)
1 potato
1 tsp. vegetable oil
1/4 tsp. curry powder (I have used mild curry)
1-1/4 pint water
1/2 cup cream
Salt and pepper to taste

Cut Jerusalem artichokes to small rounds, and chunk potato. Fry for a moment in oil. Season with curry.

Add water and cook on low for about 1/2 an hour.

Reserve about a 1/3 of the Jerusalem artichokes, and puree the rest with the potato and the soup in the food processor.

Whip cream, and add to the pureed soup. Season with salt and pepper to taste.

Decorate each plate with a few coins of Jerusalem artichoke, and a little curry.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A