Jerusalem Artichoke Soup Recipe
Prep time: 15 minutesCook time: 50 minutesYield: Serves 4.
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1 Tbsp olive oil
1 cup chopped onion
2 celery stalks, chopped
2 large garlic cloves, chopped
2 pounds jerusalem artichokes, peeled and cut into chunks
1 quart chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)
Salt and black pepper to taste
1 Heat the oil in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.
2 Add the jerusalem artichokes and the stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.
3 Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.
Sprinkle with freshly grated black pepper to serve.
Adapted from an orginal recipe on Simply Recipes