Name: Cream of Jerusalem Artichoke Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Butter - ¼ cup; Onions, minced - 2; Jerusalem artichokes, roughly chopped - 1 pound; Potatoes, peeled and cubed - 2; Brandy - 1 tablespoon; All-purpose flour - 1 tablespoon; Chicken broth - 3 cups; Heavy whipping cream - ¾ cup; Salt and pepper to taste - ¾ cup; Chopped fresh parsley, for garnish - ¼ cup

Ingredients for - Cream of Jerusalem Artichoke Soup

1. Butter ¼ cup

2. Onions, minced 2

3. Jerusalem artichokes, roughly chopped 1 pound

4. Potatoes, peeled and cubed 2

5. Brandy 1 tablespoon

6. All-purpose flour 1 tablespoon

7. Chicken broth 3 cups

8. Heavy whipping cream ¾ cup

9. Salt and pepper to taste ¾ cup

10. Chopped fresh parsley, for garnish ¼ cup

How to cook deliciously - Cream of Jerusalem Artichoke Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.