JERUSALEM ARTICHOKE SOUP WITH PUMPERNICKEL CROUTONS

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JERUSALEM ARTICHOKE SOUP WITH PUMPERNICKEL CROUTONS

 

Active time: 40 min Start to finish: 40 min

 

1 (1/4-inch-thick) slice pumpernickel bread, crust

discarded and bread cut into 1/4-inch dice

1 1/2 lb Jerusalem artichokes (sometimes called Sun

Chokes)**

1 1/2 cups nonfat (skim) milk

1/2 cup water

1/2 teaspoon salt

1/8 teaspoon black pepper

 

Garnish: 2 tablespoons chopped fresh flat-leaf parsley

 

 

Preheat oven to 400°F.

 

Toast bread in a shallow baking pan in middle of oven,

stirring once or twice, until crisp, about 7 minutes.

 

Peel artichokes with a vegetable peeler and cut into

1-inch pieces, then simmer in milk and water in a

3-quart heavy saucepan, partially covered (be careful

not to let it boil over), stirring occasionally, until

artichokes are very tender, about 15 minutes.

 

Purée artichokes with cooking liquid, salt, and pepper

in 2 batches in a blender until smooth (use caution

when blending hot liquids). Transfer purée to same

saucepan and thin with additional water if necessary.

Heat soup over moderate heat, stirring, until hot.

Serve topped with croutons and parsley.

 

Makes 4 servings.

 

Each serving contains about 113 calories and less than

1 gram fat.

 

 

**Jerusalem artichokes

 

This vegetable is not truly an artichoke but a variety

of sunflower with a lumpy, brown-skinned tuber that

often resembles a gingerroot. Contrary to what the

name implies, this vegetable has nothing to do with

Jerusalem but is derived instead from the Italian word

for sunflower, girasole . Because of its confusing

moniker, modern-day growers have begun to call

Jerusalem artichokes sunchokes , which is how they're

often labeled in the produce section of many markets.

The white flesh of this vegetable is nutty, sweet and

crunchy. Jerusalem artichokes are available from about

October to March. Select those that are firm and

fresh-looking and not soft or wrinkled. Store in a

plastic bag in the refrigerator for up to a week.

After that, they will begin to wither because of

moisture loss. They may be peeled or, because the skin

is very thin and quite nutritious, simply washed well

before being used. Jerusalem artichokes can be eaten

raw in salads or cooked by boiling or steaming and

served as a side dish. They also make a delicious

soup. Jerusalem artichokes are a good source of iron.

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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