Cream Of Jerusalem Artichoke And Celery Soup Recipes

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.

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.

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.

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.

Steps:

• In a large flameproof casserole over medium heat, melt 2 tablespoons butter. Add artichokes, onions, celery and garlic. Saute until tender, about 10 minutes. Add stock and bring to a boil. Add potatoes, reduce heat to low and simmer 45 minutes.
• While soup is simmering, preheat oven to 325 degrees. In a small pan, melt 2 remaining tablespoons butter. In a medium-size bowl, combine pumpkin and melted butter, tossing until pumpkin is well coated. Cover a baking sheet with parchment paper, and spread the pumpkin on the sheet in a single layer. Sprinkle with brown sugar. Bake until tender and lightly browned on the edges, 20 to 25 minutes. Remove from oven, and set aside.
• Add heavy cream to soup, and season to taste with salt and pepper. Transfer in batches to a food processor, and puree until smooth. Adjust seasoning.
• To serve, place a small mound of the pumpkin in the center of each of 6 bowls. Ladle the soup around pumpkin, and sprinkle each bowl with about a teaspoon of the chives.

Steps:

• Heat the olive oil in a large pot over medium heat. Cook and stir the leek in the hot oil until translucent, 5 to 7 minutes. Stir the sunchokes, celery, carrot, and garlic into the leeks. Season the mixture with salt and pepper. Add the bay leaves and 1/2 bunch chopped tarragon. Increase the heat to high; cook and stir until the vegetables are hot, 2 to 3 minutes.
• Pour the vermouth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the vegetable broth, reduce heat to medium-low, and bring the mixture to a simmer; cook until the vegetables are completely tender, about 30 minutes. Reserving a few sprigs for garnish, add the watercress to the soup; allow the watercress to wilt in the hot soup, about 5 minutes.
• While the soup simmers, melt the butter in a skillet over medium heat. Add the mushrooms to the melted butter, season with salt and pepper, and cook until completely tender, about 5 minutes. Stir in the remaining tarragon and set aside.
• Remove and discard the bay leaves. Reserve about 1/3 of the soup in a separate pot. Pour the other 2/3 of the soup into a blender in batches, filling the pitcher no more than halfway full. Holding the lid of the blender with towel, carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into the pot with the unblended portion. Serve in bowls, topping each with a large spoonful of the cooked mushrooms and a sprig of watercress.

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.

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.