Foraging - a Beginner's Guide to Wild Edible and Medicinal Plants by Jill B

Author:Jill B. [B., Jill]
Language: eng
Format: epub
Tags: Reference, Science & Math, Biological Sciences, Plants, Nature & Ecology, Sports & Outdoors, Outdoors & Nature
Amazon: B00PSNAA04
Published: 2014-11-17T06:00:00+00:00

Method

Fill a clean bowl with water.

Add the white wine vinegar.

Peel and dice the Jerusalem Artichokes.

Place peeled Jerusalem Artichokes in the vinegar solution to prevent discoloration.

Melt the butter in a large stock pot.

Add the cauliflower, onions, leeks, garlic and salt.

Cook until the ingredients turn translucent.

Drain the Jerusalem Artichokes, rise well and drain again.

Add the Jerusalem Artichokes to the other ingredients.

Cover and allow all the ingredients to sweat for about 5 minutes.

Uncover, add the stock and bring it to a boil.

Reduce the heat to medium-low.

Simmer until the Jerusalem Artichokes become tender (approximately 1 hour).

Cool slightly then puree the soup in batches in a food processor, or use a hand immersion blender to puree in the stock pot.

Rewarm in the pot.

Add more water if the soup is too thick.

Stir in the cream and season with salt and pepper to taste.

The soup can be prepared the day before.

Serve hot.

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