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Receta Cream Of Jerusalem Artichoke And Celery Soup
by Global Cookbook

Cream Of Jerusalem Artichoke And Celery Soup
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Ingredientes

  • 2 lb Jersualem artichokes (sunchokes), peeled, sliced, and reserved in a bowl of cool water
  • 6 c. sliced celery plus celery leaves for garnish
  • 2 c. water
  • 1 quart chicken broth (4 c.)
  • 2/3 c. dry white wine
  • 1 Tbsp. English-style dry mustard
  • 2 c. half-and-half
  • 1/8 tsp freshly grated nutmeg

Direcciones

  1. In a stainless steel or possibly enameled kettle combine the Jerusalem artichokes, liquid removed, the sliced celery, the water, the broth, the wine, and the mustard and simmer the mix, uncovered, for 30 min, or possibly till the vegetables are tender. In a blender puree the mix in batches, transferring it as it is pureed to a bowl, pour the puree into the kettle,
  2. cleaned, and stir in the half-and-half, the nutmeg, and salt and pepper to
  3. taste. Heat the soup over moderate heat, stirring, till it barely reaches a boil, ladle it into heated bowls, and garnish each serving, with
  4. a celery leaf.
  5. Makes about 9 c., serving 6 to 8 as a first course.