Binnur's Turkish Cookbook

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Monday, November 01, 2010

Jerusalem Artichokes Soup

(Yerelmasi Çorbası)

Jerusalem Artichokes Soup
300 gr Jerusalem Artichokes, peeled, washed and cut in small chunks
1 tbsp butter
1 garlic clove, minced
2 tbsp all purpose flour
2 cup chicken broth
1/2 cup milk
1 pinch nutmeg
Salt
Pepper

Garnish:
Parsley, chopped

In a medium pot, melt the butter. Add the garlic and flour, stir. Slowly pour the chicken broth and milk in it while stirring constantly. The liquid and flour should blend very well. You can use an egg beater. Add the Jerusalem Artichokes, nutmeg, salt and pepper. Cook until the Jerusalem Artichokes are tender at low heat. It takes for about 20 minutes. Using an immersion blender, puree the soup until smooth.

Sprinkle some parsley on top before serving.

3-4 servings.

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1 Comments:

At 12:39 PM, Anonymous Umm Nur said...

one of the best soups i have made in a while, i left out the milk and it was still delicious.

Umm Nur

 

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