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Receta Chilean Jerusalem Artichoke Soup (Sopa De Topinambur)
by Global Cookbook

Chilean Jerusalem Artichoke Soup (Sopa De Topinambur)
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  Raciónes: 4

Ingredientes

  • 1 lb Jersualem artichokes (or possibly "sunchokes")
  • 1 x onion finely minced
  • 4 c. vegetable or possibly chicken stock Salt to taste Freshly-grnd white pepper to taste
  • 1/2 c. heavy cream
  • 1 Tbsp. chopped cilantro or possibly parsley (to 2 tbspns)

Direcciones

  1. Peel the sunflower rhizomes and slice them thinly. Put them in a medium saucepan with the onion and stock - bring to a boil and simmer, covered, about 30 min.
  2. Puree in a blender, solids first, then pour back into the saucepan. Season to taste with salt and pepper, stir in the cream, and reheat.
  3. When ready to serve, ladle into individual bowls. Pour 2 Tbsp. of cream in the middle of each bowl and swirl in a figure eight. Top with chopped cilantro or possibly parsley.
  4. Serve to 4 people as a complex first course.
  5. Comments: Unexpectedly delicate - and deeply artichoke-like. This unusual soup is good both warm and cool - but particularly warm, I think, when cool winds are blowing and these sunchokes start showing up in the market.