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Canadian   -   Jerusalem Artichoke Soup (St. Johns, Newfoundland)   adapted from The Flavors of Canada by Anita Stewart

  • 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
Directions 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.
Serves 4
Time to Make 0:00

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