JERUSALEM ARTICHOKE SOUP WITH CRISPY SAGE LEAVES
Provided by Tara Parker-Pope
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
- Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
- To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 16 grams
JERUSALEM ARTICHOKE SOUP
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
- Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.
JERUSALEM ARTICHOKE SOUP
Categories Soup/Stew Milk/Cream Herb Potato Appetizer Quick & Easy Artichoke Leek Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring 8 cups broth to boil in large saucepan. Peel Jerusalem artichokes and cut into 1/3-inch thick pieces. Add to broth. Add potatoes, leeks, garlic, savory and ginger. Cover pan and simmer until vegetables are very soft, about 25 minutes. Remove from heat. Stir in marjoram; cool about 20 minutes.
- Working in batches, purée soup in blender until smooth. Return to same saucepan. Bring soup to simmer. Add cream. Season with salt and pepper. Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too thick. (Can be made 1 day ahead. Cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.) Ladle soup into bowls; sprinkle with green onion and serve.
JERUSALEM ARTICHOKE SOUP
Provided by Alex Guarnaschelli
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
- Preheat the oven to 450 degrees F.
- Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
- Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
- Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
- Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
- Serving suggestion: Crusty sourdough bread or seeded bread.
JERUSALEM ARTICHOKE SOUP
This is a First Nation's recipe and it is very good. Please do not confuse Jerusalem Artichokes with regular Artichokes. Jerusalem chokes are a root tuber and a great veggie to stir fry or have raw in a salad. Once you have them in your garden they will be there to stay. Prolific producers.
Provided by Bergy
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil add artichokes and simmer for 40 minutes or until tender Drain& discard the water, cool artichokes and peel, then mash.
- Place mashed artichokes back into the saucepan stir in the chicken broth, garlic, and green onions Simmer for 15 minutes season to taste.
- garnish with dill& serve.
Nutrition Facts : Calories 242.7, Fat 2.2, SaturatedFat 0.6, Sodium 1162.9, Carbohydrate 43.8, Fiber 4.4, Sugar 23.4, Protein 12.5
CREAM OF JERUSALEM ARTICHOKE SOUP
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
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
DEBORAH FINN'S JERUSALEM ARTICHOKE SOUP
This is my friend Deborah's recipe. It's from our community cookbook -- Givat Ze'ev, A Community Cooks. Posted in response to a request.
Provided by Mirj2338
Categories Vegetable
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Lightly fry the onions in the oil until soft.
- Add in the artichokes.
- Add the seasoning and then the water.
- Add in the potatoes.
- Let the liquid come to a slow boil and then let simmer for a further ½ hour until the vegetables are soft.
- When the liquid has cooled down puree or blend the soup well and return to the pot.
- Season more if necessary, to taste.
- Serve hot or cold.
- Serve parve with croutons and parsley.
- Serve dairy with a dollop of sour cream or plain yogurt.
Nutrition Facts : Calories 106.5, Fat 0.2, Sodium 14.2, Carbohydrate 24, Fiber 3.1, Sugar 1.7, Protein 2.8
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