Jerusalem Artichoke Soup
For this recipe you will need:
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
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.