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Cream of Jerusalem Artichoke Soup

Reviewed: Apr. 19, 2012
I tried this recipe - but it came out too bland and the cooking time needs to be doubled. The artichokes came out way under cooked. I recommend cooking at low for at least 20 minutes, followed by 4 minutes, then 10 minutes at the end. This was to make sure that the Jerusalem Artichoke cooked through. Also I added spices - oregano, marjoram, thyme - which is sorely missing in this recipe. If I had known, I would have followed another recipe that included using Bay leaf. In the end I had to add way more pepper, salt, unsalted butter, and some soy sauce to get any flavor. The parsley was a nice addition and my husband thought it was fine, but I was really disappointed.
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