Chilled Jerusalem Artichoke Soup
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 3:55pm

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.

About


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