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

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

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

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Creamy Jerusalem Artichoke Soup with Fried Parsnip and Mushrooms

Ingredients

Method

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