CREAM OF ARTICHOKE AND JERUSALEM ARTICHOKE SOUP
Categories Soup/Stew Milk/Cream Onion Appetizer Artichoke White Wine Winter Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Trim regular artichokes:
- Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
- Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose inner core. Trim sides of stem down to pale inner core, then rub with other lemon half. Drop stem into acidulated water.
- Cut off top inch of same artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
- Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with lemon half.
- Cut artichoke into 8 wedges, then cut out fuzzy choke and purple leaves with paring knife. Rub all cut surfaces with lemon half, then drop artichoke into acidulated water. 3Prepare remaining artichokes in same manner.
- Trim Jerusalem artichokes:
- Peel Jerusalem artichokes with a sharp paring knife and cut into 1/4-inch-thick slices.
- Prepare soup:
- Cook Jerusalem artichokes, onion, and garlic in butter in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, 5 minutes. Drain regular artichokes and add to pot along with salt. Cook, covered, stirring occasionally, until Jerusalem artichokes are crisp-tender, about 5 minutes. Add wine and boil, uncovered, until reduced by half, about 3 minutes. Add broth and simmer, covered, until vegetables are very tender, 20 to 25 minutes.
- Purée soup in batches in a blender until very smooth, about 2 minutes (use caution when blending hot liquids). Return soup to pot and stir in cream and pepper to taste. Reheat soup, stirring.
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Jaweria Hashmi
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it didn't wow me either. I think it could be improved with some additional seasonings and a smoother texture.
Pranita Maharjan
[email protected]This soup is a bit bland for my taste. I think it needs more salt and pepper, or maybe some other spices.
Echeson Amogu
[email protected]I love the creamy texture and the unique flavor of this soup. It's a great way to change up your usual soup routine.
kuber limbu
[email protected]This soup is a great option for a quick and easy weeknight meal. It's also a good way to use up leftover artichokes and Jerusalem artichokes.
Nikesh Bishwas
[email protected]I thought this soup was just okay. It wasn't bad, but it didn't really wow me either. I think it could be improved with some additional seasonings and a smoother texture.
Nida Gill
[email protected]This soup was a bit too creamy for my taste. I think it would be better with less cream and more broth.
Madboi Lifestyle
[email protected]I'm not a huge fan of artichoke, but I thought this soup was pretty good. The Jerusalem artichoke mellows out the flavor of the artichoke, and the cream and Parmesan cheese make it very rich and flavorful.
Moad Berkia
[email protected]This soup is a great way to warm up on a cold day. It's also a good source of vegetables, so you can feel good about eating it.
Bisundev Purbey
[email protected]I'm always looking for new and interesting soup recipes, and this one definitely fits the bill. The combination of artichoke and Jerusalem artichoke is unique and delicious, and the soup is creamy and flavorful. I will definitely be making this again
Madu Augustine
[email protected]This soup is a great way to use up leftover artichokes and Jerusalem artichokes. It's also a good source of fiber and vitamins.
Syad Akhtar
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it didn't wow me either. I think it could be improved with some additional seasonings and a smoother texture.
Tendency Warle
[email protected]This soup was a bit too bland for my taste. I think it needed more salt and pepper, or maybe some other spices. The texture was also a bit grainy, which I didn't love.
newas ali
[email protected]I was looking for a new artichoke soup recipe and this one caught my eye. I'm so glad I tried it! The Jerusalem artichoke adds a lovely sweetness to the soup, and the cream and Parmesan cheese make it incredibly rich and flavorful. This is definitely
Didi Lantz
[email protected]This soup is amazing! The flavors are so well-balanced and the texture is velvety smooth. I love the addition of the Parmesan cheese, which adds a touch of saltiness and umami. I will definitely be making this again!
Wasib Iftikhar
[email protected]I'm not a huge fan of artichoke, but I decided to give this recipe a try anyway. I was pleasantly surprised! The Jerusalem artichoke mellows out the flavor of the artichoke, and the cream and Parmesan cheese add a touch of richness that makes this so
Hd Dhdh
[email protected]This soup was a hit with my family! Everyone loved the creamy texture and the unique flavor of the Jerusalem artichoke. I also appreciated that the recipe was relatively healthy, as it is packed with vegetables.
Dilip Kushnth
[email protected]Delicious and easy to make! I followed the recipe exactly and it turned out perfectly. The soup was creamy, flavorful, and had the perfect balance of artichoke and Jerusalem artichoke flavors. I will definitely be making this again!
Heather Ward
[email protected]This was my first time trying Jerusalem artichoke, and I was very impressed! The flavor is mild and slightly sweet, and it pairs perfectly with the artichoke. The soup is creamy and flavorful, and the addition of Parmesan cheese really takes it over
Imran Majeed
[email protected]I have always loved artichoke soup, but this recipe takes it to a whole new level! The Jerusalem artichoke adds a wonderful depth of flavor and texture that makes this soup truly special. I also appreciate that the recipe is relatively easy to follow
Ogunyeye Omolade
[email protected]This soup was a delightful surprise! The combination of artichoke and Jerusalem artichoke created a unique and flavorful base, while the addition of cream and Parmesan cheese added a touch of richness and creaminess. I especially enjoyed the subtle s