JERUSALEM ARTICHOKE SOUP WITH PUMPERNICKEL CROUTONS

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JERUSALEM ARTICHOKE SOUP WITH PUMPERNICKEL CROUTONS

 

Active time: 40 min Start to finish: 40 min

1 (1/4-inch-thick) slice pumpernickel bread, crust

discarded and bread cut into 1/4-inch dice

1 1/2 lb Jerusalem artichokes (sometimes called Sun

Chokes)

1 1/2 cups nonfat (skim) milk

1/2 cup water

1/2 teaspoon salt

1/8 teaspoon black pepper

 

Garnish: 2 tablespoons chopped fresh flat-leaf parsley

 

 

Preheat oven to 400°F.

 

Toast bread in a shallow baking pan in middle of oven,

stirring once or twice, until crisp, about 7 minutes.

 

Peel artichokes with a vegetable peeler and cut into

1-inch pieces, then simmer in milk and water in a

3-quart heavy saucepan, partially covered (be careful

not to let it boil over), stirring occasionally, until

artichokes are very tender, about 15 minutes.

 

Purée artichokes with cooking liquid, salt, and pepper

in 2 batches in a blender until smooth (use caution

when blending hot liquids). Transfer purée to same

saucepan and thin with additional water if necessary.

Heat soup over moderate heat, stirring, until hot.

Serve topped with croutons and parsley.

 

Makes 4 servings.

 

Each serving contains about 113 calories and less than

1 gram fat.

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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