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Jerusalem Artichoke soup Recipe

   
 

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     Jerusalem Artichoke soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
 

Instructions
INGREDIENTS 2 Tbsp unsalted butter ( or light olive oil) 1 chopped onion 2 celery stalks, chopped ( I used Fennel when I didn’t have celery) 2 large garlic cloves, chopped 1 kilo Jerusalem artichokes, peeled and cut into chunks 2 cups chicken stock ( or vegetable if you want to keep it vegetarian) Salt and black pepper to taste
METHOD Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Add the garlic and sauté for 1 minute. Sprinkle with salt. Add the artichokes and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the artichokes begin to break down, (about 45 minutes) Purée the soup using a blender, Add salt to taste. Sprinkle with freshly grated black pepper and parsley to serve.


Originally Submitted
1/23/2014





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