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
CURRIED JERUSALEM ARTICHOKES OR SUN CHOKES (TOPINAMBOURS AU KARI)
Provided by Craig Claiborne
Categories dinner, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut them lengthwise in half and then into one-inch pieces. They will be irregular in shape. There should be about three cups.
- Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the artichokes, curry powder, salt and pepper and stir. Add the raisins and chutney. Cook, stirring, about one minute.
- Add the milk and cream and bring to a boil. Cover and let simmer 12 to 15 minutes or until artichokes are tender but still slightly crisp. Serve.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 18 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 541 milligrams, Sugar 31 grams, TransFat 0 grams
JERUSALEM ARTICHOKES OR SUN CHOKES AU GRATIN (TOPINAMBOURS AU GRATIN)
Provided by Craig Claiborne
Categories dinner, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichoke should be of uniform size or the size of the smallest whole artichoke.
- Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to the boil. Let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
- Meanwhile, melt three tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add salt, pepper and nutmeg.
- Cut the hot artichokes into not-too-small bite-size cubes or wedges. There should be about two cups.
- Heat one tablespoon of butter in a saucepan and add the onion. Cook until wilted. Add the artichoke pieces, cream and cayenne. Bring to a boil and add the white sauce. Blend well. Bring to a simmer. Add three-quarters cup of the grated cheese and stir until melted. Add the egg yolk and let simmer about 15 seconds.
- Pour and scrape the mixture into a baking dish. Sprinkle with the remaining cheese.
- Place under the broiler and let stand until bubbling and nicely glazed on top.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 441 milligrams, Sugar 11 grams, TransFat 0 grams
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