| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 30 |
g |
Margarine or olive oil |
| 3 |
md |
Potatoes; peeled and chunked |
| 2 |
l |
Good vegetable or chicken stock |
| 1/2 |
ts |
Ground coriander |
| 1 |
sm |
Carrott; peeled and chopped |
| 1 1/2 |
kg |
Jerusalem artichodes; cleaned peeled and roughly chopped |
| 2 |
lg |
Onions; chopped |
| 2 |
|
Cloves garlic; chopped |
| 2 |
|
Bay leaves |
| 1 |
sm |
Parsnip; peeled and chopped |
|
|
Salt and pepper |
INSTRUCTIONS
We refer to sunchokes as jerusalem artichokes and have a great soup
receipe.
Heat the margarine and saute onions and garlic gently. Add all the
vegetables and spices and then the stock. Bring to the boil and simmer
until all vegetables are soft. Cool a little, remove bayleaves and puree
till smooth. Check seasoning, optional add a little cream or non dairy
creamer if desired. Serve hot with garnish of paprika and snipped chives.
I do not use creamer as we are fat content conscious. It has a lovely
flavour and is very simple to make.
Posted to JEWISH-FOOD digest by Sterns <sgang@ozemail.com.au> on Jan 22,
1999, converted by MM_Buster v2.0l.
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