Appetizers / Soups / Salads

Creamy Jerusalem Artichoke Soup is for Soup.

Creamy Jerusalem Artichoke Soup takes 20 minutes to prepare.

Creamy Jerusalem Artichoke Soup takes 25 minutes to cook.

Creamy Jerusalem Artichoke Soup makes 6 servings.

The ingredients for Creamy Jerusalem Artichoke Soup are:

Leeks, 2 large, greens removed and washed
Olive Oil, 1 tbsp
Butter, unsalted, 1 tbsp
Celery, raw, 1 cup, diced
*Sunchoke (Jerusalem Artichoke), 1 1/2 lbs.
Water, tap, 2-3 cup
Salt, 1 tsp
Half and Half Cream, 0.5 cup
Pepper, black to taste

Here is how you make Creamy Jerusalem Artichoke Soup:

- Remove and discard green part of leek. Cut white open vertically and wash thoroughly. Slice.- Saute leek whites in butter and oil over med-low heat until very soft (10-15 min). Do not let brown.- Add celery and saute additional 5 minutes- Scrub sunchokes and slice into 1/4" pieces.- Add sunchokes, water and salt and bring to boil- Reduce heat and simmer 20-25 minutes, until very tender- Add half and half and puree in blender in batches- Strain and return to pot- Add pepper to taste and thin with additional water if too thick- Keep over very low heat and serve.Serving Size: Makes 6, 1 1/2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user HMELIKIAN.

The nutritional information for Creamy Jerusalem Artichoke Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 142.3

• Total Fat: 6.6 g
• Cholesterol: 12.6 mg
• Sodium: 422.0 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 2.2 g
• Protein: 2.8 g

The dietary needs meet for Creamy Jerusalem Artichoke Soup is Vegetarian