Ingredients with Measurements:
- 1 pound Jerusalem artichokes, peeled and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
2. Add the chopped Jerusalem artichokes to the pot and stir to combine with the onions and garlic.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let simmer for 20-25 minutes, or until the Jerusalem artichokes are tender.
4. Remove the pot from the heat and let cool for a few minutes. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
6. Season the soup with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 3g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add a pinch of nutmeg or cumin for extra flavor.
- Top with croutons or chopped herbs for added texture.
Tips and tricks:
- Be sure to peel the Jerusalem artichokes before chopping them.
- Use an immersion blender for easier blending and less mess.
- Adjust the amount of cream to your desired level of creaminess.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with a drizzle of olive oil or a sprinkle of chopped herbs.
Garnishes:
- Croutons, chopped herbs, a drizzle of olive oil, or a sprinkle of paprika.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- A side salad or a slice of crusty bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Jerusalem artichokes, also known as sunchokes, are native to North America and were a staple food for Native Americans.
Flavor profiles:
- Creamy, earthy, and slightly nutty.
Serving suggestions:
- Serve as a starter or a light lunch.
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