Cheese & Artichoke Chowder Recipe

Jerusalem artichokes, also known as sunchokes, are the focus of this creamy soup filled with onion, carrot, milk, and Gruyere cheese.

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.