JERUSALEM ARTICHOKE & HORSERADISH SOUP
A hearty and satisfying soup, perfect for the winter months
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Snack, Soup
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 mins until tender. remove from the oven, then set aside to cool.
- Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.
- Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream. Serve soup garnished with the fresh chives.
Nutrition Facts : Calories 243 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.63 milligram of sodium
JERUSALEM ARTICHOKE AND CHEESE PUMPKIN SOUP
Provided by Amanda Hesser
Categories soups and stews, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large flameproof casserole over medium heat, melt 2 tablespoons butter. Add artichokes, onions, celery and garlic. Saute until tender, about 10 minutes. Add stock and bring to a boil. Add potatoes, reduce heat to low and simmer 45 minutes.
- While soup is simmering, preheat oven to 325 degrees. In a small pan, melt 2 remaining tablespoons butter. In a medium-size bowl, combine pumpkin and melted butter, tossing until pumpkin is well coated. Cover a baking sheet with parchment paper, and spread the pumpkin on the sheet in a single layer. Sprinkle with brown sugar. Bake until tender and lightly browned on the edges, 20 to 25 minutes. Remove from oven, and set aside.
- Add heavy cream to soup, and season to taste with salt and pepper. Transfer in batches to a food processor, and puree until smooth. Adjust seasoning.
- To serve, place a small mound of the pumpkin in the center of each of 6 bowls. Ladle the soup around pumpkin, and sprinkle each bowl with about a teaspoon of the chives.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 1305 milligrams, Sugar 22 grams, TransFat 0 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
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.
CREAM OF JERUSALEM ARTICHOKE AND CELERY SOUP
Yield Makes about 9 cups, serving 6 to 8 as a first course
Number Of Ingredients 8
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
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
JERUSALEM ARTICHOKE AND BACON SOUP
I love Jerusalem Artichokes, despite their 'fartichoke' reputation! I sometimes use half parsnips, half jerusalem artichokes in this recipe. You can also add about 200ml of cream, as the original in the UK's Independent newspaper called for, but I find it just fine without. Serve topped with croutons.
Provided by Sackville
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
- Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
- Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
- Season to taste.
- While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
- Sprinkle some on top of each bowl of soup along with some croutons, if desired.
Nutrition Facts : Calories 573.3, Fat 33.6, SaturatedFat 11.2, Cholesterol 53, Sodium 985.1, Carbohydrate 48.5, Fiber 3.4, Sugar 24.5, Protein 19.2
JERUSALEM ARTICHOKE SOUP WITH PUMPERNICKEL CROUTONS
Categories Soup/Stew Milk/Cream Blender Bake Jerusalem Artichoke Fall Simmer Gourmet
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Toast bread in a shallow baking pan in middle of oven, stirring once or twice, until crisp, about 7 minutes.
- Peel artichokes with a vegetable peeler and cut into 1-inch pieces, then simmer in milk and water in a 3-quart heavy saucepan, partially covered (be careful not to let it boil over), stirring occasionally, until artichokes are very tender, about 15 minutes.
- Purée artichokes with cooking liquid, salt, and pepper in 2 batches in a blender until smooth (use caution when blending hot liquids). Transfer purée to same saucepan and thin with additional water if necessary. Heat soup over moderate heat, stirring, until hot. Serve topped with croutons and parsley.
More about "jerusalem artichoke and cheese pumpkin soup recipes"
PUMPKIN AND JERUSALEM ARTICHOKE CASSEROLE RECIPE
From eatsmarter.com
JERUSALEM ARTICHOKE SOUP RECIPE | TORI AVEY
From toriavey.com
CREAM OF JERUSALEM ARTICHOKE SOUP - RICARDO
From ricardocuisine.com
JERUSALEM ARTICHOKE SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
JERUSALEM ARTICHOKE SOUP WITH PEARS AND WALNUTS
From dontwasteyourtaste.com
CREAM OF JERUSALEM ARTICHOKE AND CELERIAC SOUP
From ricardocuisine.com
RECIPE JERUSALEM ARTICHOKE CREAM SOUP - RECIPES.CAMP
From recipes.camp
PUMPKIN AND JERUSALEM ARTICHOKE SOUP WITH A DASH OF …
From perfectlyprovence.co
Cuisine FrenchCategory SoupServings 4Total Time 30 mins
- Add the pumpkin and the artichokes and pot roast it for a few minutes, taking care not to burn any of it.
CREAM OF JERUSALEM ARTICHOKE SOUP RECIPE - BBC FOOD
From bbc.co.uk
CREAMY JERUSALEM ARTICHOKE SOUP WITH MAPLE SMOKED CHEDDAR …
From ediblecapitaldistrict.ediblecommunities.com
PUMPKIN AND JERUSALEM ARTICHOKE SOUP WITH A DASH OF CLEMENTINE ...
From pinterest.ca
JERUSALEM ARTICHOKE & ROASTED PUMPKIN CREAM SOUP
From boiseverticalfarm.com
JERUSALEM ARTICHOKE SOUP - WHERE IS MY SPOON
From whereismyspoon.co
JERUSALEM ARTICHOKE AND POTATO SOUP RECIPE | CHATELAINE
From chatelaine.com
JERUSALEM ARTICHOKE SOUP - TASTEBOTANICAL - VERY EASY VEGETARIAN …
From tastebotanical.com
JERUSALEM ARTICHOKE SOUP - A LIGHT LUNCH | GREEDY GOURMET
From greedygourmet.com
JERUSALEM ARTICHOKE RECIPES | ALLRECIPES
From allrecipes.com
JERUSALEM ARTICHOKE SOUP - MAKERGARDENER
From makergardener.com
EASY CREAMY JERUSALEM ARTICHOKE SOUP - ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
JERUSALEM ARTICHOKE SOUP WITH SPICED PUMPKIN SEEDS
From lcbo.com
JERUSALEM ARTICHOKE SOUP RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
JERUSALEM ARTICHOKES & ROASTED PUMPKIN DOUBLE LAYER CREAM SOUP
From finedininglovers.com
JERUSALEM ARTICHOKE AND CARROT SOUP | RECIPE - VISIT NORWAY
From visitnorway.com
JERUSALEM ARTICHOKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PUMPKIN AND JERUSALEM ARTICHOKE SOUP WITH A DASH OF CLEMENTINE
From maisonmirabeau.com
JERUSALEM ARTICHOKE AND CHEESE PUMPKIN SOUP - DINING AND …
From diningandcooking.com
JERUSALEM ARTICHOKE & CARROT SOUP - JO'S KITCHEN LARDER
From joskitchenlarder.com
JERUSALEM ARTICHOKE SOUP - UNPACKED
From jewishunpacked.com
JERUSALEM ARTICHOKE SOUP WITH BACON AND RYE CROUTONS - NADIA LIM
From nadialim.com
JERUSALEM ARTICHOKE SOUP - RECIPE - THE FRUGAL FLEXITARIAN
From frugalflexitarian.com
ROASTED JERUSALEM ARTICHOKE SOUP - LOUISE KEATS
From louisekeats.com
[RECIPE] CREAMY JERUSALEM ARTICHOKE & GARLIC SOUP
From joannasteven.com
JERUSALEM ARTICHOKES RECIPES - NYT COOKING
From cooking.nytimes.com
CREAM OF JERUSALEM ARTICHOKE SOUP WITH PUMPKIN AND TRUFFLE OIL …
From eatsmarter.com
JERUSALEM ARTICHOKE SOUP | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
CREAMY JERUSALEM ARTICHOKE SOUP | RECIPE | ELLE REPULIC
From ellerepublic.de
JERUSALEM ARTICHOKE & CARROT SOUP | RECIPE | HOMEMADE SOUP …
From pinterest.ca
JERUSALEM ARTICHOKE SOUP RECIPE - RECIPES REIMAGINED
From recipesreimagined.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love