JERUSALEM ARTICHOKE SOUP
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
- Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.
JERUSALEM ARTICHOKE SOUP
Provided by Alex Guarnaschelli
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
- Preheat the oven to 450 degrees F.
- Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
- Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
- Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
- Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
- Serving suggestion: Crusty sourdough bread or seeded bread.
CREAM OF JERUSALEM ARTICHOKE SOUP
A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
- Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. 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. Sprinkle with the chopped parsley, to serve.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 47.2 g, Cholesterol 91.6 mg, Fat 29.3 g, Fiber 5.3 g, Protein 10 g, SaturatedFat 17.9 g, Sodium 686.4 mg, Sugar 14.7 g
JERUSALEM ARTICHOKE SOUP
Categories Soup/Stew Milk/Cream Herb Potato Appetizer Quick & Easy Artichoke Leek Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring 8 cups broth to boil in large saucepan. Peel Jerusalem artichokes and cut into 1/3-inch thick pieces. Add to broth. Add potatoes, leeks, garlic, savory and ginger. Cover pan and simmer until vegetables are very soft, about 25 minutes. Remove from heat. Stir in marjoram; cool about 20 minutes.
- Working in batches, purée soup in blender until smooth. Return to same saucepan. Bring soup to simmer. Add cream. Season with salt and pepper. Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too thick. (Can be made 1 day ahead. Cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.) Ladle soup into bowls; sprinkle with green onion and serve.
JERUSALEM ARTICHOKE & HORSERADISH SOUP
A hearty and satisfying soup, perfect for the winter months
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Snack, Soup
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 mins until tender. remove from the oven, then set aside to cool.
- Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.
- Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream. Serve soup garnished with the fresh chives.
Nutrition Facts : Calories 243 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.63 milligram of sodium
JERUSALEM ARTICHOKE AND BACON SOUP
I love Jerusalem Artichokes, despite their 'fartichoke' reputation! I sometimes use half parsnips, half jerusalem artichokes in this recipe. You can also add about 200ml of cream, as the original in the UK's Independent newspaper called for, but I find it just fine without. Serve topped with croutons.
Provided by Sackville
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
- Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
- Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
- Season to taste.
- While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
- Sprinkle some on top of each bowl of soup along with some croutons, if desired.
Nutrition Facts : Calories 573.3, Fat 33.6, SaturatedFat 11.2, Cholesterol 53, Sodium 985.1, Carbohydrate 48.5, Fiber 3.4, Sugar 24.5, Protein 19.2
More about "jerusalem artichoke soup delia recipes"
JERUSALEM ARTICHOKES, INGREDIENTS | DELIA ONLINE
From deliaonline.com
Estimated Reading Time 40 secs
CARROT AND ARTICHOKE SOUP | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine GeneralCategory Soups, Root Vegetables, Hearty SoupsServings 6-8Estimated Reading Time 30 secs
JERUSALEM ARTICHOKE & CARROT SOUP - JO'S KITCHEN LARDER
From joskitchenlarder.com
- In a large stock pot heat up olive/rapeseed oil and add all of the vegetables letting them stew gently until lightly softened but not coloured (approx. 10 min).
JERUSALEM ARTICHOKE CAULIFLOWER SOUP - THE HISTAMINE ...
From histaminefriendlykitchen.com
- Clean and peel the Jerusalem Artichokes, cut them into smaller chunks and place them in a big pot together with the cauliflower, (rinsed) red lentils (optional), soup herbs, Histamine Friendly Bone Broth or Low Histamine Vegetable Stock and additional water.
- Bring to a boil, and let simmer for about 30 minutes. Then fish out the herbs and blend till you have a completely velvety smooth soup.
- Salt to taste and serve with a little extra virgin olive oil and a bit of toasted pumpkin seeds, or some chopped up parsley and a little crumpled feta cheese (if you tolerate feta cheese).
JERUSALEM ARTICHOKE SOUP RECIPE - GOOD FOOD
From goodfood.com.au
- Peel artichokes, placing them in a bowl of cold water into which you have squeezed a lemon (this inhibits discolouration). Peel potatoes and cut into pieces about the same size as the artichokes. Take a suspicious look at the cut-up leeks for lurking dirt and rinse if necessary.
- Melt butter over low heat in a large, heavy saucepan and sweat the leeks, covered, until they wilt - don't let them brown. Add potatoes and artichokes and season with salt and pepper. Add stock and enough water to cover the vegetables; simmer until artichokes and potatoes are tender.
- Puree, adding seasoning and maybe a little more water to thin the soup to taste. If you like, add a spoonful of creme fraiche or goat's curd to each bowl. Leftovers freeze nicely.
JERUSALEM ARTICHOKE SOUP - A LIGHT LUNCH | GREEDY GOURMET
From greedygourmet.com
Reviews 5Category SoupCuisine BritishTotal Time 40 mins
HAS ANYONE MADE DELIA'S JERUSALEM ARTICHOKE AND CARROT …
From mumsnet.com
JERUSALEM ARTICHOKE SOUP - MY RELATIONSHIP WITH FOOD
From myrelationshipwithfood.com
CREAM OF JERUSALEM ARTICHOKE SOUP RECIPE - BBC FOOD
From bbc.co.uk
JERUSALEM ARTICHOKE AND LEEK SOUP - ASWEETLIFE
From asweetlife.org
THOMASINA MIERS’ RECIPE FOR JERUSALEM ARTICHOKE SOUP ...
From theguardian.com
JERUSALEM ARTICHOKE AND THYME SOUP RECIPE : SBS FOOD
From sbs.com.au
CREAMY JERUSALEM ARTICHOKE SOUP RECIPE - COOKIST.COM
From cookist.com
JERUSALEM ARTICHOKE SOUP - GLUTEN FREE RECIPES
From fooddiez.com
NIGEL SLATER’S JERUSALEM ARTICHOKE RECIPES | FOOD | THE ...
From theguardian.com
JERUSALEM ARTICHOKES - JAMIE OLIVER
From jamieoliver.com
JERUSALEM ARTICHOKE SOUP - THE GLOBE AND MAIL
From theglobeandmail.com
JERUSALEM ARTICHOKE SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
JERUSALEM ARTICHOKE RECIPES - BBC FOOD
From bbc.co.uk
JERUSALEM ARTICHOKE SOUP RECIPE BY DIABETIC.FOODIE | IFOOD.TV
From ifood.tv
JERUSALEM ARTICHOKE SOUP - GLUTEN FREE RECIPES
From fooddiez.com
JERUSALEM ARTICHOKE SOUP WITH CARAWAY RECIPE - FOOD NEWS
From foodnewsnews.com
JERUSALEM ARTICHOKE AND ROAST GARLIC SOUP – THE CIRCUS ...
From circusgardener.com
JERUSALEM ARTICHOKE SOUP – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
JERUSALEM ARTICHOKES: HOW TO CLEAN AND COOK THEM - LA ...
From lacucinaitaliana.com
JERUSALEM ARTICHOKES: ALSO KNOWN AS "SUNCHOKES" - WHAT YOU ...
From foodrevolution.org
JERUSALEM ARTICHOKE AND CELERIAC SOUP - FOOD | DRINK
From waitrose.com
JERUSALEM ARTICHOKE SOUP WITH SCALLOPS - THE GLOBE AND MAIL
From theglobeandmail.com
JERUSALEM ARTICHOKE SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
JERUSALEM ARTICHOKE SOUP - TASTEBOTANICAL - VERY EASY ...
From tastebotanical.com
JERUSALEM ARTICHOKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CREAM OF JERUSALEM ARTICHOKE AND CELERIAC SOUP | RICARDO
From ricardocuisine.com
JERUSALEM ARTICHOKE SOUP RECIPE 2022 | RECIPES - FOOD WELL ...
From foodwellsaid.com
JERUSALEM ARTICHOKE SOUP RECIPE BY FAST.COOK | IFOOD.TV
From ifood.tv
JERUSALEM ARTICHOKE SOUP | RECIPES FOR COOKING, BAKING ...
From foodtempel.com
JERUSALEM ARTICHOKE SOUP - DIY - YOUTUBE
From youtube.com
JERUSALEM ARTICHOKE RECIPES SOUP - FOODRECIPESTORY
From foodrecipestory.com
JERUSALEM ARTICHOKE AND CHAMOMILE SOUP | SOUP ... - FOOD
From sbs.com.au
JERUSALEM ARTICHOKE AND HAZELNUT SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love
Related Search