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 Canadian - Jerusalem Artichoke Soup (St. Johns, Newfoundland)
adapted from The Flavors of Canada by Anita Stewart
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Description
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Ingredients
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- 2 Tablespoons Olive Oil
- 1 Medium Leek -- Chopped
- 1 Stalk Celery -- Chopped
- 1 Medium Fennel Bulb -- Chopped
- 1 Pound Jerusalem Artichokes -- Chopped
- 1 Medium Bay Leaf
- 1/2 Teaspoon Thyme
- 2 Tablespoons Parsley -- Chopped
- 6 Cups Chicken Stock
- 1/4 Cup Whipping Cream -- Optional
- Salt And Pepper -- To Taste
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Directions
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Saute leek, celery, fennel, artichokes, bay leaf, thyme, and parsley in oil for 5 minutes. Add stock and simmer for 20 minutes. Puree at this point if desired. Return to pot and add cream if using. Season with salt and pepper and serve.
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Serves
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4
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Time to Make
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0:00
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