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1 lb. Jerusalem artichokes (AKA sunchokes) (3 to 4)
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
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