Apple and Jerusalem Artichoke Soup
- Vegetable recipes
- Low fat
- Peanut free
- Low calorie
Ingredients
- 1 tbsp (15 mL) lemon juice
- 1 lb (500 g) Jerusalem artichokes
- 3 tbsp (45 mL) butter
- 1 Spanish or large white onion, chopped
- 4 apples, peeled, cored and diced
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) white pepper
- Generous pinch ground mace or pinch nutmeg
- 2 cups (500 mL) chicken or vegetable stock
- 3/4 cups (175 mL) whipping cream
- 2 tbsp (30 mL) chopped chives
Preparation
Mix lemon juice and 2 cups/500 mL cold water in bowl; peel and slice Jerusalem artichokes and add to lemon water to prevent browning.
In large saucepan, melt butter over medium heat; add onion and cook, stirring occasionally, until softened, about 5 minutes.
Increase heat to medium-high; reserving lemon water, drain Jerusalem artichokes and add to pot. Cook, stirring, until Jerusalem artichokes are very lightly browned, about 5 minutes. Add apples, salt, pepper and mace; cook, stirring, until apples begin to sweat, 2 to 3 minutes.
Stir in stock and reserved lemon water; bring to boil. Reduce heat and simmer, covered, until apples and Jerusalem artichokes are very soft, about 30 minutes.
With immersion blender, purée (or, in batches, transfer to blender and purée); return to saucepan (for a finer texture, pass through fine sieve). Return to simmer over medium heat; add cream and bring to simmer. Ladle into bowls and sprinkle with chives.
Makes 8 servings.
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