Chilled Jerusalem Artichoke Soup

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Based on a recipe in the "Cordon Bleu Cook Book" by Dione Lucas, published in 1947.

Yield:

1 servings

Added:

December 10, 2009

Creator:

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Ingredients

1 Onion, Sliced
1 Stalk Celery, Chopped
1 Carrot, Chopped
1 1/2 pounds Jerusalem Artichokes, peeled and sliced
2 Sliced Potatoes
2 cups Veal Stock
2 tablespoons Flour
1 cup Cream
Salt and Pepper to taste
Chopped Chives for garnish

Preparation

1
Simmer onions, celery, carrots, and jerusalem artichokes, and potatoes in veal stock until soft.
2
Add flour and season with salt and pepper, bring to a boil, stirring constantly until the soup thickens. Reduce to simmer for 5 minutes.
3
Allow to cool until you can handle without burning your fingers. Puree in a blender and strain. Chill in the refrigerator.
4
Serve cold with chives for garnish.

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