Guest guest Posted March 6, 2007 Report Share Posted March 6, 2007 I've never cooked these. Always eaten them raw. Very interesting recipe to try. Felicia , Mari 84 <mari8484 wrote: > > These are also called sunchokes. > > Jerusalem Artichoke Soup with Sage Croutons > > 4 tablespoons unsalted butter > 1 large onion, peeled, trimmed, and thinly sliced > 1 medium fennel bulb, trimmed and thinly sliced > 1 medium leek, white part only, thinly sliced, washed > and dried > 1 celery stalk, peeled, trimmed, and thinly sliced > 3 cloves garlic, peeled, split, and germ removed > Salt and freshly ground white pepper > Bouquet garni (2 sprigs sage, 2 sprigs thyme, and 1 > bay leaf, wrapped in a leek green and tied) > 2 pounds Jerusalem artichokes, scrubbed and cut into > 1/4 (one fourth) inch thick slices > 2 quarts unsalted vegetable stock or water > 1 small potato, peeled and diced > 1/2 cup cup heavy cream > > Melt the butter in a Dutch oven or large casserole > over medium heat. Add a little olive oil and saute the > onion, fennel, leek, celery and garlic and season with > salt and pepper. Toss in the bouquet garni and cook, > stirring from time to time for 5 minutes. Add the > artichokes and cook for 15 to 20 minutes more, > stirring occasionally. > Pour in the stock or water, add the potato and 1 * > (one and one half) teaspoons salt, and bring the > mixture to the boil. Lower the heat so that the soup > simmers and cook, uncovered, for 30 to 35 minutes, > skimming the foam from the surface as needed. Discard > the bouquet garni. > Using a blender, hand-held immersion blender, or a > food processor, and working in batches, puree the soup > until it is very smooth. Strain the soup through a > fine mesh sieve into a large saucepan and taste for > salt and pepper, adding seasoning as needed. Add the > cream to the soup and bring to the boil, then lower > the heat and keep the soup warm while you make the > croutons. > Makes 4 servings. > > The Croutons > 2 tablespoons extra-virgin olive oil > 2 slices bread, preferably country bread, crusts > removed and cut into 1/4 (one quarter) inch dice to > make 1 cup > 3 leaves sage, finely sliced > 1 clove garlic, peeled and crushed > Salt and freshly ground white pepper > > Warm the oil in a small saute pan or skillet over > medium heat. Add the bread, sage and garlic, season > with salt and pepper, and saute until the bread is > crisp and golden brown. Discard the garlic and drain > the croutons on a double thickness of paper towels. > Save the crisp sage leaves to garnish the soup. > To serve: ladle the soup into warm bowls and top each > with a few croutons, and some strands of crisped sage. > > > > ____________________ ______________ > The fish are biting. > Get more visitors on your site using Search Marketing. > http://searchmarketing./arp/sponsoredsearch_v2.php > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2007 Report Share Posted March 6, 2007 Wanted to share this recipe. It was posted by one of the membbers, Mari in . I know Susie was looking for sunchoke recipes last week. Enjoy, Donna Jerusalem Artichoke Soup with Sage Croutons 4 tablespoons unsalted butter 1 large onion, peeled, trimmed, and thinly sliced 1 medium fennel bulb, trimmed and thinly sliced 1 medium leek, white part only, thinly sliced, washed and dried 1 celery stalk, peeled, trimmed, and thinly sliced 3 cloves garlic, peeled, split, and germ removed Salt and freshly ground white pepper Bouquet garni (2 sprigs sage, 2 sprigs thyme, and 1 bay leaf, wrapped in a leek green and tied) 2 pounds Jerusalem artichokes, scrubbed and cut into 1/4 (one fourth) inch thick slices 2 quarts unsalted vegetable stock or water 1 small potato, peeled and diced 1/2 cup cup heavy cream Melt the butter in a Dutch oven or large casserole over medium heat. Add a little olive oil and saute the onion, fennel, leek, celery and garlic and season with salt and pepper. Toss in the bouquet garni and cook, stirring from time to time for 5 minutes. Add the artichokes and cook for 15 to 20 minutes more, stirring occasionally. Pour in the stock or water, add the potato and 1 * (one and one half) teaspoons salt, and bring the mixture to the boil. Lower the heat so that the soup simmers and cook, uncovered, for 30 to 35 minutes, skimming the foam from the surface as needed. Discard the bouquet garni. Using a blender, hand-held immersion blender, or a food processor, and working in batches, puree the soup until it is very smooth. Strain the soup through a fine mesh sieve into a large saucepan and taste for salt and pepper, adding seasoning as needed. Add the cream to the soup and bring to the boil, then lower the heat and keep the soup warm while you make the croutons. Makes 4 servings. The Croutons 2 tablespoons extra-virgin olive oil 2 slices bread, preferably country bread, crusts removed and cut into 1/4 (one quarter) inch dice to make 1 cup 3 leaves sage, finely sliced 1 clove garlic, peeled and crushed Salt and freshly ground white pepper Warm the oil in a small saute pan or skillet over medium heat. Add the bread, sage and garlic, season with salt and pepper, and saute until the bread is crisp and golden brown. Discard the garlic and drain the croutons on a double thickness of paper towels. Save the crisp sage leaves to garnish the soup. To serve: ladle the soup into warm bowls and top each with a few croutons, and some strands of crisped sage. ~ Anyone who says sunshine brings happiness has never danced in the rain. ~ ______________________________\ ____ Get your own web address. Have a HUGE year through Small Business. http://smallbusiness./domains/?p=BESTDEAL Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.