Jerusalem Artichoke Soup with Pumpernickel Croutons

1. 1

   Preheat oven to 400F.

2. 2

   Toast bread in a shallow baking pan in middle of oven, stirring once or twice, until crisp, about 7 minutes.

3. 3

   Peel artichokes with a vegetable peeler and cut into 1-inch pieces, then simmer in milk and water in a 3-quart heavy saucepan, partially covered (be careful not to let it boil over), stirring occasionally, until artichokes are very tender, about 15 minutes.

4. 4

   Puree artichokes with cooking liquid, salt, and pepper in 2 batches in a blender until smooth (use caution when blending hot liquids).

5. 5

   Transfer puree to same saucepan and thin with additional water if necessary.

6. 6

   Heat soup over moderate heat, stirring, until hot.

7. 7

   Serve topped with croutons and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.