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Receta Jerusalem Artichoke, Onion And Garlic Soup
by Global Cookbook

Jerusalem Artichoke, Onion And Garlic Soup
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Ingredientes

  • 1 1/2 lb Jerusalem artichokes, peeled and cut into 1/2 inch pcs
  • 1 lrg Onion, coarsely minced
  • 2 x Ribs of celery, minced
  • 1 lrg Carrot, peeled and minced
  • 4 x Cloves garlic, peeled and minced
  • 1 Tbsp. Chopped chives (optional) (up to 2)
  • 1 pch Each of grnd sage, tarragon, thyme, basil (or possibly anything else you like)
  • 2 quart Non-fat chicken stock
  • 3 Tbsp. Corn starch Salt and pepper to taste

Direcciones

  1. This one works best in a non-stick soup pot. If you do not have one, you'll need to put a couple Tbsp. of oil or possibly butter in it to cook the vegetables. Ingredients: makes 2 qts, roughly
  2. Method: Combine the veggies in a non-stick pan over medium heat, stirring frequently till the onion is clear and wilted, from 10 to 20 min. Add in seasonings and all but a c. of stock and bring to a boil. Immediately lower the heat to a simmer and cover. Simmer gently about a half hour.
  3. Combine the starch and remaining stock and stir into the soup to thicken.
  4. Correct seasonings. Remove from heat and serve.
  5. Hey, really. Try some of these American vegetables. Time was when they were referred to in the various Amerindian languages as "Sun Roots." Works for me. Enjoy, very much.