Recipe Cream of Jerusalem Artichoke Soup (Soup)

Required Ingredients:

• 1/4 cup butter
• 2 onions, minced
• 1 pound Jerusalem artichokes, roughly chopped
• 2 potatoes, peeled and cubed
• 1 tablespoon brandy
• 1 tablespoon all-purpose flour
• 3 cups chicken broth
• 3/4 cup heavy whipping cream
• salt and pepper to taste
• 1/4 cup chopped fresh parsley, for garnish

Preparing/Cooking:

• Melt the butter in a large pan over medium heat until foamy.
• Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes.
• Uncover and cook for and additional 8 minutes.
• Stir in the brandy, and flour, and cook for 1 minute.
• Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens.
• Simmer for a further 5 minutes.
• Transfer to a food processor and puree until smooth, adding more stock if needed.
• Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat.
• Sprinkle with the chopped parsley, to serve.

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