| 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 |
tb |
English-style dry mustard |
| 2 |
c |
Half-and-half |
| 1/8 |
ts |
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
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