Jerusalem Artichoke and Carrot Soup

Name: Jerusalem Artichoke and Carrot Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 500g Jerusalem artichoke; 3 stick Carrot; 600g Pork bone; 6 piece Frozen conch head; to taste Salt

A nourishing Cantonese-style soup of Jerusalem artichoke and carrot simmered with blanched pork bones and dried conch, gently sweet and mineral-rich.

1 hrNewEasy Soups Pot-cook Light

Instructions

1
Wash the Jerusalem artichokes thoroughly and cut them into pieces. (I picked a small one to use for making soup.)
2
Peel the carrots and cut them into pieces. (The carrots are relatively small, so three were used.)
3
Blanch the pork bones to remove the impurities.
4
Blanch frozen conch heads in boiling water, then cut into small pieces. (You can skip this if you don't have any.)
5
Put all the above ingredients into a soup pot, bring to a boil over high heat, then simmer on low heat for 1 hour.
6
After cooking, use a skimmer to remove the fat.
7
Just season with salt. (I usually don't add salt, or each person adds it when drinking. This way, the leftover soup can be eaten the next day.)
8
A very sweet and refreshing broth.