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Ingredients
- 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
Directions
- 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,
- cleaned, and stir in the half-and-half, the nutmeg, and salt and pepper to
- taste. Heat the soup over moderate heat, stirring, till it barely reaches a boil, ladle it into heated bowls, and garnish each serving, with
- a celery leaf.
- Makes about 9 c., serving 6 to 8 as a first course.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2601g | |
| Calories 917 | |
| Calories from Fat 511 | 56% |
| Total Fat 58.08g | 73% |
| Saturated Fat 35.66g | 143% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 2152mg | 90% |
| Potassium 2944mg | 84% |
| Total Carbs 44.9g | 12% |
| Dietary Fiber 12.4g | 41% |
| Sugars 11.89g | 8% |
| Protein 27.62g | 44% |
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