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Jim Coleman Recipes

Jerusalem Artichoke Soup

For this recipe you will need:

  • 1/4 cup butter
  • 2 onions, minced
  • 1 lb. Jerusalem artichokes, peeled and roughly chopped
  • 2 potatoes, peeled and cubed
  • 1 tb. brandy
  • 1 tb. all-purpose flour
  • 3 cups chicken broth
  • 3/4 cup heavy whipping cream
  • salt and pepper to taste
  • 1/4 cup chopped fresh parsley (for garnish)

To prepare this recipe:

Melt the butter in a large pan over medium heat until foamy. Add the onions, Jerusalem artichokes, potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for an additional 8 minutes.

Stir in the brandy and flour and cook for 1 minute. Gradually pour in about 2 cups of stock, stirring continuously, until the soup boils and thickens.

Simmer 5 minutes more. 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. Serve sprinkled with chopped parsley.

©2005 WHYY