Our family loves this creamy golden-colored soup. Served with hearty bread, it makes the perfect meal on a cold autumn day.
If you don’t have Jerusalem artichokes, just about any root will do: parsnip, turnip, rutabaga or even radish.
Ingredients:
1 pound Jerusalem artichokes
2 Tbsp lemon juice
2 stalks celery
1 medium onion, diced
1 clove garlic, minced
6 Tbsp butter
2-1/2 cups chicken or vegetable broth
3 Tbsp flour
1½ cups sharp Cheddar cheese
4 tsp Dijon mustard
½ cup cream
2 tsp Worcestershire sauce
Salt
Cayenne pepper
Directions:
Peel and cube artichokes and slice the celery. Put the vegetables in with 1½ cups of the broth and bring to a boil. Turn heat down and simmer for 10 minutes or until the vegetables are soft.
Meanwhile, in a sauce pan, sauté the onion and garlic in the olive oil until tender.
Put the cooked vegetables and the onions and garlic into a blender and blend until smooth.
Melt the butter and whisk in the flour and stir a minute or so. Add remaining broth and Worcestershire sauce and bring to a boil until it thickens. Add the cheese and mustard and stir until smooth and cheese is melted.
Add the blended vegetables back into the soup and bring back to a boil. Turn the heat down and add cream. Add a dash or two of cayenne pepper and salt to taste.
Our family loves this creamy golden-colored soup. Served with hearty bread, it makes the perfect meal on a cold autumn day.
Serve some homemade bread with this creamy, zesty soup and you have yourself a meal.
If you don’t have Jerusalem artichokes, just about any root will do: parsnip, turnip, rutabaga or even radish.
Ingredients:
1 pound Jerusalem artichokes
2 Tbsp lemon juice
2 stalks celery
1 medium onion, diced
1 clove garlic, minced
6 Tbsp butter
2-1/2 cups chicken or vegetable broth
3 Tbsp flour
1½ cups sharp Cheddar cheese
4 tsp Dijon mustard
½ cup cream
2 tsp Worcestershire sauce
Salt
Cayenne pepper
Directions:
Peel and cube artichokes and slice the celery. Put the vegetables in with 1½ cups of the broth and bring to a boil. Turn heat down and simmer for 10 minutes or until the vegetables are soft.
Meanwhile, in a sauce pan, sauté the onion and garlic in the olive oil until tender.
Put the cooked vegetables and the onions and garlic into a blender and blend until smooth.
Melt the butter and whisk in the flour and stir a minute or so. Add remaining broth and Worcestershire sauce and bring to a boil until it thickens. Add the cheese and mustard and stir until smooth and cheese is melted.
Add the blended vegetables back into the soup and bring back to a boil. Turn the heat down and add cream. Add a dash or two of cayenne pepper and salt to taste.
