Cream Of Jerusalem Artichoke Soup With Saffron Cream

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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
• pepper
• fresh chives, for garnish

Recipe

• 1 melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
• 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 next pour in the stock and milk. cover again and simmer for 10 minutes.
• 4 use an immersion blender to puree the soup until smooth.
• 5 add half the heavy cream and season soup with salt and pepper. reheat gently.
• 6 lightly whip the remaining heavy cream and the saffron powder together.
• 7 ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
• 8 garnish the soup with fresh chives.
• 9 serve immediately.