Post by blackcrowheart on Nov 22, 2005 13:24:03 GMT -5
Jerusalem Artichoke Soup
Dinner-Supper
Soup course
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jerusalem Artichoke Soup
Categories: Soups, Canadian, Vegetables, Jw, Chicken
Yield: 6 To 8 serving
2 tb Unsalted butter
1 Leek; white only, sliced
1 Celery rib; thinly sliced
1 Fennel bulb; thinly sliced
1 lb Jerusalem artichokes; peeled
-and thinly sliced
1 Bouquet Garni; [bay leaf,
-thyme and parsley]
6 c Chicken stock
1/4 c Whipping cream
Salt to taste
Fresh ground black pepper
Garnish:
Deep fried parsnip chips
Melt butter in a large, heavy bottomed saucepan over medium heat. Add
the leek, celery and fennel; cook, stirring, until soft but not
browned. Add Jerusalem artichokes, Bouquet Garni, and chicken stock.
Cover and bring to a boil; reduce heat and simmer until artichokes
are tender. Let cool for 10 minutes. Remove Bouquet Garni. Add cream,
puree in small batches until smooth. Return soup to the pot; reheat
gently. Season to taste with salt and pepper. Serve in warmed soup
bowls, garnished with deep fried parsnip chips. [Prepare them as for
potato chips.]
From the L'Ordre de Bon Temps menu of Northern Bounty, A Celebration
of Canadian Cuisine. Posted by Jim Weller.
MMMMM
Cheers,
Jim in Yellowknife
Dinner-Supper
Soup course
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jerusalem Artichoke Soup
Categories: Soups, Canadian, Vegetables, Jw, Chicken
Yield: 6 To 8 serving
2 tb Unsalted butter
1 Leek; white only, sliced
1 Celery rib; thinly sliced
1 Fennel bulb; thinly sliced
1 lb Jerusalem artichokes; peeled
-and thinly sliced
1 Bouquet Garni; [bay leaf,
-thyme and parsley]
6 c Chicken stock
1/4 c Whipping cream
Salt to taste
Fresh ground black pepper
Garnish:
Deep fried parsnip chips
Melt butter in a large, heavy bottomed saucepan over medium heat. Add
the leek, celery and fennel; cook, stirring, until soft but not
browned. Add Jerusalem artichokes, Bouquet Garni, and chicken stock.
Cover and bring to a boil; reduce heat and simmer until artichokes
are tender. Let cool for 10 minutes. Remove Bouquet Garni. Add cream,
puree in small batches until smooth. Return soup to the pot; reheat
gently. Season to taste with salt and pepper. Serve in warmed soup
bowls, garnished with deep fried parsnip chips. [Prepare them as for
potato chips.]
From the L'Ordre de Bon Temps menu of Northern Bounty, A Celebration
of Canadian Cuisine. Posted by Jim Weller.
MMMMM
Cheers,
Jim in Yellowknife