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A sublime start to a meal, Jerusalem artichokes are rich and nutty potato-like vegetables that are only in season for a short period of time from October to April. Make the most of their outstanding flavor with this wondrous Jerusalem artichoke soup recipe
Jerusalem Artichoke Soup
Serves 4
Total time: 45 minutes
Ingredients
2 lb of Jerusalem artichoke, peeled and finely sliced
8 oz of sliced Chanterelle mushrooms
6 tbsp of unsalted butter
oil
1 3/4 cups of whole milk
1 3/4 cups of heavy cream
3 1/2 cups of water
salt to taste
sugar to taste
Preparation
Melt the butter in a large pan with a splash of oil.
Add the artichokes and a pinch of salt and cook, covered, over a medium heat for about 15 to 20 minutes, until the artichokes are cooked but not colored.
Add the milk and water, then cover with a tight fitting lid and bring to boil. Reduce the heat slightly and simmer for 10 to 15 minutes.
Add the sliced Chanterelles to a saute pan with 2 tbsp of butter and saute until tender, about 5 for minutes.
Blitz the soup in a blender and pass through a fine mesh sieve. Adjust the seasoning to taste.
Plating/Presentation
Ladle the soup into warmed bowls and garnish each bowl with the mushrooms. Gently stir to combined and serve.
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