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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2007
| JERUSALEM ARTICHOKE SOUP |
30 - 60ML/2-4 tbsp butter
115g/4oz/2 cups sliced mushrooms
2 onions, chopped
450g/1lb Jerusalem artichokes, peeled and sliced
300ml/1/2 pint/1 1/4 cups vegetable stock
300ml/1/2 pint/1 1/4 cups milk
salt and ground black pepper
115g/4oz/2 cups sliced mushrooms
2 onions, chopped
450g/1lb Jerusalem artichokes, peeled and sliced
300ml/1/2 pint/1 1/4 cups vegetable stock
300ml/1/2 pint/1 1/4 cups milk
salt and ground black pepper
| SERVES 4 |
Melt the butter in a saucepan and saute the mushrooms for 1
minute. Put them on a plate and then saute the onions and
artichokes, adding a little more butter if necessary. Keep on
stirring the vegetables without allowing them to brown.
Add the Vegetable stock to the pan and bring to a boil. Simmer
until the artichokes are soft and then season to taste.
Puree the soup with a hand blender or food processor, adding the
milk slowly until smooth. Reheat the soup, return the mushrooms
to the pan and serve.
minute. Put them on a plate and then saute the onions and
artichokes, adding a little more butter if necessary. Keep on
stirring the vegetables without allowing them to brown.
Add the Vegetable stock to the pan and bring to a boil. Simmer
until the artichokes are soft and then season to taste.
Puree the soup with a hand blender or food processor, adding the
milk slowly until smooth. Reheat the soup, return the mushrooms
to the pan and serve.