Cream Of Jerusalem Artichoke And Celery Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | November 19 | 1 | Servings |
INGREDIENTS
| 2 | lb | Jersualem artichokes |
| sunchokes peeled | ||
| sliced and | ||
| reserved in a bowl | ||
| of cold water | ||
| 6 | c | Sliced celery plus celery |
| leaves for | ||
| garnish | ||
| 2 | c | Water |
| 1 | qt | Chicken broth, 4 cups |
| 2/3 | c | Dry white wine |
| 1 | T | English-style dry mustard |
| 2 | c | Half-and-half |
| 1/8 | t | Freshly grated nutmeg |
INSTRUCTIONS
In a stainless steel or enameled kettle combine the Jerusalem artichokes, drained, the sliced celery, the water, the broth, the wine, and the mustard and simmer the mixture, uncovered, for 30 minutes, or until the vegetables are tender. In a blender puree the mixture in batches, transferring it as it is pureed to a bowl, pour the puree into the kettle, cleaned, and stir in the half-and-half, the nutmeg, and salt and pepper to taste. Heat the soup over moderate heat, stirring, until it barely reaches a boil, ladle it into heated bowls, and garnish each serving, with a celery leaf. Makes about 9 cups, serving 6 to 8 as a first course. Gourmet November 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1033
Calories From Fat: 245
Total Fat: 26.9g
Cholesterol: 19.6mg
Sodium: 6602.7mg
Potassium: 2891.2mg
Carbohydrates: 130g
Fiber: 23.7g
Sugar: 82g
Protein: 36.9g