Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cream of Jerusalem Artichoke Soup With Saffron Cream Recipe
    Lost? Site Map

    Cream of Jerusalem Artichoke Soup With Saffron Cream

    Cream of Jerusalem Artichoke Soup With Saffron Cream. Photo by Rita~

    1/2 Photos of Cream of Jerusalem Artichoke Soup With Saffron Cream

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    0 mins

    35 mins

    Cookgirl's Note:

    From 500 All-Time Great Recipes. If you cannot find fresh Jerusalem artichokes, feel free to substitute frozen or canned. We also like this with homemade croutons scattered on top!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 4 tablespoons butter
    • 1 onion, chopped
    • 1 elephant garlic clove, minced
    • 1 lb jerusalem artichoke, peeled and cut into chunks
    • 3 1/4 cups fresh chicken stock or 3 1/4 cups fresh vegetable stock
    • 2/3 cup whole milk
    • 2/3 cup heavy cream
    • 1 pinch saffron
    • salt
    • white pepper
    • fresh chives, for garnish

    Directions:

    1. 1
      Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
    2. 2
      Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
    3. 3
      Next pour in the stock and milk. Cover again and simmer for 10 minutes.
    4. 4
      Use an immersion blender to puree the soup until smooth.
    5. 5
      Add half the heavy cream and season soup with salt and pepper. Reheat gently.
    6. 6
      Lightly whip the remaining heavy cream and the saffron powder together.
    7. 7
      Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
    8. 8
      Garnish the soup with fresh chives.
    9. 9
      Serve immediately.

    Ratings & Reviews:

    • on December 19, 2012

      55

      Nothing better then a hot bowl of soup! This is just yummy comfort soup.My sunchokes, garlic, saffron and chives where all home grown. I was happy to still find a couple chives hanging on in the garden. I used Green Herb Seasoned Salt and lots of black pepper. The saffron color infused into the cream beautifully. Nice touch. Thanks CG

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2008

      55

    Advertisement

    Nutritional Facts for Cream of Jerusalem Artichoke Soup With Saffron Cream

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 428.8
     
    Calories from Fat 269
    62%
    Total Fat 29.9 g
    46%
    Saturated Fat 17.8 g
    89%
    Cholesterol 94.8 mg
    31%
    Sodium 418.6 mg
    17%
    Total Carbohydrate 32.5 g
    10%
    Dietary Fiber 2.3 g
    9%
    Sugars 17.2 g
    69%
    Protein 9.7 g
    19%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites