Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 2 Tablespoons butter
- 1 small onion, sliced
- 1 pound Jerusalem artichokes, sliced into water with 1 Tablespoon lemon juice added
- 8 ounces carrots, sliced
- 5 teaspoon all-purpose flour
- 2-1/2 cups chicken stock
- 1-1/4 cups milk
- 8 ounces (2 cups) Gruyere cheese, shredded
- 1/2 teaspoon dry mustard
- Salt and pepper, to taste
- .
- Julienne Garnish:
- 1 Jerusalem artichoke
- 1 carrot
- 1 leek
- Chervil leaves
Preparation:
In a large saucepan, melt butter, add onion and cook 1 minute, stirring constantly. Drain Jerusalem artichokes and add to pan with carrots. Cook 2 minutes. Add flour, then gradually add stock. Cover and simmer 20 minutes.Meanwhile, prepare julienne garnish. Cut artichoke, carrot, and green part of the leek into julienne strips. Blanch in boiling water 1 minute; refresh in cold water and set aside.
Blend soup in a blender or food processor fitted with the metal blade until smooth. Add milk, Gruyere cheese, dry mustard, salt, and pepper and blend again. Pour into a clean pan and reheat gently; do not boil.
Pour into individual soup bowls and garnish with the prepared vegetables and chervil leaves.
Yield: 4 servings
Recipe Source: The New American Cheese by Laura Werlin (Stewart, Tabori & Chang)
Reprinted with permission.
