Creamy Jerusalem Artichoke Soup with Fried Parsnip and Mushrooms

Name: Creamy Jerusalem Artichoke Soup with Fried Parsnip and Mushrooms
Ingredients: 125 ml (approx. 4 fl oz/⅔ cup) cream; 800 ml (27 fl oz/3⅓ cups) chicken or vegetable stock; 1 kg (2 lb) Jerusalem artichokes; 200 ml (6 fl oz/¾ cup) white wine; freshly ground pepper and salt; juice of ½ lemon; 150 g (5 oz/1⅔ cups) mixed forest mushrooms, torn into strips; 25 g (1 oz/5 tsp) butter; 2 shallots, diced; 3 tbsp olive oil; 1 parsnip

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

I make delicious Jerusalem artichoke soup, velvety smooth, even if I say so myself. Briefly sauté the sliced artichoke with garlic, salt and pepper as well as sliced mushrooms. Serve on the soup.

Ingredients

1 kg (2 lb) Jerusalem artichokes
juice of ½ lemon

Side dish
Soup
Gluten-free
Vegetarian

Method

Peel the artichoke, cut in equal slices and add the lemon juice to prevent discolouration. Heat a little oil in a large pan. Sauté the shallots, add the artichoke, fry briefly and add the white wine. Slightly reduce and add the stock. Allow to simmer on low heat until the artichoke is cooked. Purée t