VegTab Amer jerasalum artichoke bisque

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* Exported from MasterCook *

 

Jerusalem Artichoke Bisque

 

Recipe By :Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : 2002-09-10 Soups

 

Amount Measure Ingredient -- Preparation Method

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1 pound jerusalem artichokes

3 tablespoons butter

1 yellow onion

or 2 leeks, white part only, thinly sliced

1 small potato -- peeled and diced

1 tablespoon flour

6 cups vegetable stock

salt and freshly ground pepper

few gratings nutmeg

1/2 cup light cream (optional)

1/2 cup small croutons

made from white or whole-wheat bread

1/4 cup finely chopped watercress leaves

 

1. Scrub the Jerusalem artichokes but do not peel; slice them into

1/4-inch-thick rounds. In a wide soup pot over medium heat, melt 2 tablespoons

of the butter, add the artichokes, onion or leeks, and potato. Cook until the

onion or leeks are limp, about 5 minutes. Stir in the flour and cook for a

minute or so, then add the stock and bring it to a boil. Lower the heat and

simmer, partially covered, until the vegetables are soft, about 25 minutes.

 

2. Let cool briefly, then puree in a blender, in batches if necessary, and pass

through a sieve set over a clean saucepan so that it's perfectly smooth, Season,

to taste with salt, pepper, and nutmeg, then stir in the cream, if using, and

return to the stove until hot.

 

3. Meanwhile, in a skillet over medium heat, brown the croutons in the remaining

tablespoon butter. Ladle the soup into bowls, scatter the watercress over the

top, and add the croutons or pass them separately.

 

Source:

" Vegetarian Table: America by Deborah Madison 1996 "

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Per Serving (excluding unknown items): 309 Calories; 10g Fat (28.2% calories

from fat); 9g Protein; 48g Carbohydrate; 5g Dietary Fiber; 18mg Cholesterol;

1707mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Vegetable; 2 Fat.

 

NOTES : The tubers of the prolific sunflower were one of the new world foods

that fed the early settlers before their own gardens were established. Despite

their long history, these nutty tubers are not consumed as much as they once

were. Called both jerusalem artichokes and sunchokes, their flavor is earthy,

yet sweet, something like water chestnuts or jicama. They can be eaten as a

salad, pickled, roasted or baked, or made into soups and stews. This bisque is

an excellent way to showcase their delicate flavor.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 962 0 489 2130706543 5474