Cream of Jerusalem Artichoke
- 3 Jerusalem artichokes
- 1 parsnip
- 1 stalk celery
- 1 small celery rave
- 2 leeks
- 2 quarts stock
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup whipped cream
Clean and dice vegetables, brown in some butter and add the stock. Cook until tender, then force through a sieve. Melt butter, blend in flour, then gradually add the vegetable puree and stock, stirring until smooth and thickened. Cook about 15 minutes then season to taste. Boil the cream and mix it with the stock. Serve very hot. Serves 6.
Submitted by May 24, 2009
11 min 15 min 26 min
11 min 15 min 26 min