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Jerusalem Artichoke Soup
From Athens Locally Grown
<p>Simple and tasty — If you want to sound fancier, call it “Sunchoke Soup.” “Sunchoke” is the marketing name for these root vegetables, which come from a sunflower-like plant that is native to eastern North America. Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, though when it is cooked like this, the taste is similar. (Note: Although the original recipe calls for peeling sunchokes, this can be tedious and I suspect peeling loses nutrients. I just scrub them thoroughly and cut them into equal-sized pieces so they will cook evenly.)</p>Source: Adapted from www.simplyrecipes.com (Entered by Janice Matthews)
Serves: Serves 4.
Vegan!
Ingredients
2 T.
unsalted butter or olive oil
1 cup
peeled, chopped onion
2 pounds
Jerusalem artichokes, cut in chunks
1 quart
vegetable stock (pref.) or water
2 to 3 cloves
garlic, peeled and chopped
to taste
salt and pepper
Step by Step Instructions
- Heat the butter or oil in a soup pot, and cook the onions (plus 2 stalks of celery, chopped, if desired) until soft but not brown (about 5 minutes). Add garlic and saute another minute. Sprinkle with salt and pepper, if desired.
- Add the Jerusalem artichokes and stock to the pot, and bring to a simmer. Reduce heat to low and simmer, covered, until the artichokes begin to break down (usually 45 minutes to an hour).
- Puree the soup. (This is easiest with an immersion blender. If you use an upright blender, do it in batches, filling the canister only up to about 1/3 of its capacity and holding the lid, because hot soup tends to spew out the top of blenders! Alternatively, you also could push the soup through the finest grate on a food mill or push it through a sturdy sieve.) Finally, taste the soup and add more salt if desired. Pour into bowls, sprinkle with more freshly ground black pepper, and serve.