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.
CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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 Joan Nathan
Categories soups and stews, side dish
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 11
Steps:
- Using a heavy casserole, sweat the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add the garlic and artichokes and increase heat. Continue sauteeing for a few more minutes.
- Add the chicken broth, and salt and pepper to taste. Bring to a boil, and cover. Simmer for 30 minutes.
- Meanwhile, using a spice grinder, grind the almonds, and mix with water. Whisk mixture into the soup with the saffron strands and the lemon juice. Reheat, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 574 milligrams, Sugar 11 grams, TransFat 0 grams
CREAM OF ARTICHOKE AND JERUSALEM ARTICHOKE SOUP
Categories Soup/Stew Milk/Cream Onion Appetizer Artichoke White Wine Winter Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Trim regular artichokes:
- Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
- Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose inner core. Trim sides of stem down to pale inner core, then rub with other lemon half. Drop stem into acidulated water.
- Cut off top inch of same artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
- Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with lemon half.
- Cut artichoke into 8 wedges, then cut out fuzzy choke and purple leaves with paring knife. Rub all cut surfaces with lemon half, then drop artichoke into acidulated water. 3Prepare remaining artichokes in same manner.
- Trim Jerusalem artichokes:
- Peel Jerusalem artichokes with a sharp paring knife and cut into 1/4-inch-thick slices.
- Prepare soup:
- Cook Jerusalem artichokes, onion, and garlic in butter in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, 5 minutes. Drain regular artichokes and add to pot along with salt. Cook, covered, stirring occasionally, until Jerusalem artichokes are crisp-tender, about 5 minutes. Add wine and boil, uncovered, until reduced by half, about 3 minutes. Add broth and simmer, covered, until vegetables are very tender, 20 to 25 minutes.
- Purée soup in batches in a blender until very smooth, about 2 minutes (use caution when blending hot liquids). Return soup to pot and stir in cream and pepper to taste. Reheat soup, stirring.
CREAM OF JERUSALEM ARTICHOKE SOUP
Provided by Erika Lenkert
Categories Soup/Stew Milk/Cream Blender Garlic Onion Appetizer Sauté Cocktail Party Quick & Easy New Year's Eve Jerusalem Artichoke Chive Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes enough for 8 teacups
Number Of Ingredients 8
Steps:
- Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.
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.
CREAM OF JERUSALEM ARTICHOKE SOUP WITH SAFFRON CREAM
From 500 All-Time Great Recipes. If you cannot find fresh Jerusalem artichokes, feel free to substitute frozen or canned. We also like this with homemade croutons scattered on top!
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
- Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
- Next pour in the stock and milk. Cover again and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Add half the heavy cream and season soup with salt and pepper. Reheat gently.
- Lightly whip the remaining heavy cream and the saffron powder together.
- Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
- Garnish the soup with fresh chives.
- Serve immediately.
More about "jerusalem artichoke soup with lemon and saffron recipes"
JERUSALEM ARTICHOKE SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category StarterTotal Time 45 minsEstimated Reading Time 40 secs
JERUSALEM ARTICHOKE RECIPES
From allrecipes.com
EUCALYPTUS’S JERUSALEM ARTICHOKE SOUP WITH LEMON AND SAFFRON
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Using a heavy casserole with a cover, sauté the onions in the olive oil over low heat, covered, about 20 minutes. (This is called “sweating” the onions.) Uncover, add the garlic and the artichokes, and increase heat. Continue to sauté for a few more minutes.
- Add the chicken broth and salt and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
- Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with the saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve.
8 JERUSALEM ARTICHOKE RECIPES
From olivemagazine.com
CREAMY JERUSALEM ARTICHOKE AND KUMARA SOUP WITH KALE
From shop.hampshirevegbox.co.uk
CARROT AND ARTICHOKE SOUP
From deliaonline.com
10 BEST JERUSALEM ARTICHOKE RECIPES | YUMMLY
From yummly.com
FINE DINING JERUSALEM ARTICHOKE SOUP | RECIPE BY GORDON …
From youtube.com
JERUSALEM ARTICHOKE SOUP - A LIGHT LUNCH | GREEDY GOURMET
From greedygourmet.com
JERUSALEM ARTICHOKE SOUP WITH LEMON AND SAFFRON
From recipenet.org
JERUSALEM ARTICHOKE SOUP
From toriavey.com
JERUSALEM ARTICHOKE RECIPES
From bbcgoodfood.com
CECIL ON INSTAGRAM: "BRING LITTLE BOSS FOR EARLY CELEBRATE CHRISTMAS …
From instagram.com
JERUSALEM ARTICHOKE SOUP
From maggiebeer.com.au
You'll also love
Related Search