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Prep Time: 0 Minutes Cook Time: 38 Minutes |
Ready In: 38 Minutes Servings: 4 |
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This delicious creamy soup is wonderful on a chilly day topped with saffron cream it has a great color to it.........enjoy......... Ingredients:
4- tablespoon butter |
1- onion chopped |
1- pound of jerusalem artichokes peeled and cut into chunks |
3 3/4 - cups chicken stock |
2/3- cup milk |
2/3- cup double heavy cream |
a good pinch of saffron powder |
salt and pepper to taste |
chopped fresh chives to garnish........... |
Directions:
1. melt the butter in a large heavy pan and cook the onion for 5- 8 minutes until soft but not browned, stirring from time to time
2. add the Jerusalem artichokes to the pan and stir until coated in the butter
3. cover and cook gently for 10 - 15 minutes, being careful not to allow the artichokes to brown....
4. pour in the chicken stock and milk, then cover and simmer for 15 minutes.........
5. cool slightly then process in a blender or food processor until smooth.....
6. strain the soup back into the pan.add 1/2 of the cream , season to taste and reheat gently
7. lightly whip the remaining cream and the saffron powder...
8. ladle the soup into warmed bowls and put a spoonful of saffron cream inthe center of each and sprinkle with the chopped chives.
9. serve at once.............
10. serves 4
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