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Add a photoServings: 4
Ingredients
- 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)
Directions
- 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.
- 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.
- 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.
- Serve to 4 people as a complex first course.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 62 | |
| Calories from Fat 49 | 79% |
| Total Fat 5.58g | 7% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 7mg | 0% |
| Potassium 48mg | 1% |
| Total Carbs 2.74g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.07g | 1% |
| Protein 0.58g | 1% |
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