Apple and Jerusalem Artichoke Soup

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By: Andrew Chase

The fall crop of Jerusalem artichokes (sunchokes) – the tubers of a native sunflower-like flower – is starting to come in. The flavour and tartness of fresh apples cuts through the richness of the almost unctuous roots.

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.

Serving(s): 8

Nutritional Information
Per each of 8 servings: about
Calories	192
Protein	2 g
Fat (total)	12 g
Sat. Fat	8 g
Carbohydrate	20 g
Fibre	2 g
Cholesterol	40 mg
Sodium	560 mg
Calcium	3 % RDI
Iron	11 % RDI
Vitamin A	12 % RDI
Vitamin C	8 % RDI
Folate	5 % RDI

Also in this menu:

Mad about apples

Source

Homemakers Magazine: October 2008

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