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Cream of Jerusalem Artichoke Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy Jerusalem artichoke and potato soup infused with brandy and garnished with fresh parsley.
Ingredients:
  • 2 onions, minced
  • 1 pound Jerusalem artichokes, roughly chopped
  • 2 potatoes, peeled and cubed
  • 1 tablespoon brandy
  • 3 cups chicken broth
  • 0.75 cup heavy whipping cream
  • 0.25 cup chopped fresh parsley, for garnish
Instructions:
  • In a large pan over medium heat, melt the butter until foamy. Cook onions, artichokes, and potatoes covered on low heat for 10 minutes. Uncover and cook for an additional 8 minutes.
  • Add brandy and flour to the pot, cook for 1 minute. Slowly pour in about 2 cups of stock, stirring constantly until the soup thickens and boils. Let it simmer for 5 more minutes. Blend in a food processor until smooth, adding additional stock if desired.
  • Return the mixture to the pan, pour in the cream, and generously season with salt and freshly ground black pepper. Reheat the dish, then garnish with the chopped parsley before serving.

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