Creamy Jerusalem Artichoke Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Leeks, 2 large, greens removed and washedOlive Oil, 1 tbspButter, unsalted, 1 tbspCelery, raw, 1 cup, diced*Sunchoke (Jerusalem Artichoke), 1 1/2 lbs.Water, tap, 2-3 cupSalt, 1 tspHalf and Half Cream, 0.5 cupPepper, black to taste
- Remove and discard green part of leek. Cut white open vertically and wash thoroughly. Slice.
- Saute leek whites in butter and oil over med-low heat until very soft (10-15 min). Do not let brown.
- Add celery and saute additional 5 minutes
- Scrub sunchokes and slice into 1/4" pieces.
- Add sunchokes, water and salt and bring to boil
- Reduce heat and simmer 20-25 minutes, until very tender
- Add half and half and puree in blender in batches
- Strain and return to pot
- Add pepper to taste and thin with additional water if too thick
- Keep over very low heat and serve.
Serving Size: Makes 6, 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HMELIKIAN.
- Saute leek whites in butter and oil over med-low heat until very soft (10-15 min). Do not let brown.
- Add celery and saute additional 5 minutes
- Scrub sunchokes and slice into 1/4" pieces.
- Add sunchokes, water and salt and bring to boil
- Reduce heat and simmer 20-25 minutes, until very tender
- Add half and half and puree in blender in batches
- Strain and return to pot
- Add pepper to taste and thin with additional water if too thick
- Keep over very low heat and serve.
Serving Size: Makes 6, 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HMELIKIAN.
Nutritional Info Amount Per Serving
- Calories: 142.3
- Total Fat: 6.6 g
- Cholesterol: 12.6 mg
- Sodium: 422.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.2 g
- Protein: 2.8 g
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