Cream of Jerusalem Artichoke Soup Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 12, 2009
A classy soup. I used cognac instead of brandy ans skim milk instead of cream to cut the fat, and it was still very rich.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada
Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 27, 2009
This soup is delicious. I had no brandy, but added several garlic cloves, also a touch of nutmeg. I used my immersion blender to puree.
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Reviewed: Apr. 9, 2008
Pretty good recipe! I caramelized the onions until they were light brown and tossed in a couple of cloves of garlic when adding the potatoes and artichokes. I thought this added some nice depth.
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Reviewed: Feb. 1, 2007
Not sure if I did something wrong, but I found that the Jerusalem artichokes did not soften enough to puree smoothly - I even simmered them for an additional 20 min before trying to puree them. The texture was too rough for a cream soup and unfortunately, this kind of ruined the soup experience for me. Outside of the texture - the taste was good - different but good.
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Reviewed: Aug. 21, 2006
Wonderful recipe. I love making soups and even though I had never tried Jerusalem Artichokes before, it sounded interesting. It was easy to make and delicious. I will definately make it again.
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Reviewed: Nov. 22, 2005
i had never cooked with jerusalem artichokes before - this soup was excellent - unique tasting and hearty.
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Reviewed: Jan. 27, 2002
This was simple to make & tastes delicious! It's hard to find a good Jerusalem artichoke recipe (esp. one that doesn't require peeling). I substituted non-dairy organic cream-based sauce base for the cream + vegetable stock for both the butter & the chicken stock, to make a vegan version -- turned out great!
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