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Cream of Jerusalem Artichoke Soup

"A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley."

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

Instructions :

Prep : 20M	Cook : 4M	Ready in : 50M

• 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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