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Ingredients
- 500 gm Jerusalem artichokes
- 2 x onions, medium
- 2 stk celery
- 100 gm butter
- 1 lt chicken stock
- 1 lt chicken stock
- 100 ml vermouth, dry
- 100 ml cream salt, pepper chives, minced
Directions
- Scrub and peel the artichokes. Cut into 1 cm thick slices,
- In a large pan, heat butter, add in finely minced onion and celery and cook gently till onion is tender. Add in artichokes and cook a furthur 2-3 min.
- Add in water, stock cubes and vermouth to pan and stir till combined. Return pan to heat and stir till soup boils and thickens, reduce heat, simmer gently for 10 min, stirring regularly.
- Process till smooth with an electric vitamiser and return to pan.
- Just before serving, add in cream to pan and heat through gently.
- Finish with a swirl of cream, minced chives and bread croutons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 618g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 184 | 74% |
| Total Fat 20.88g | 26% |
| Saturated Fat 13.03g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 995mg | 41% |
| Potassium 530mg | 15% |
| Total Carbs 10.13g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.44g | 2% |
| Protein 6.11g | 10% |
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