Recipe: Jerusalem Artichoke Soup

Jerusalem Artichoke Soup



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Ingredients

   2 tablespoons unsalted butter
   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

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Method

1 Sauté the onions, celery, then garlic: Heat the butter 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 jerusalem artichokes and stock: Add the jerusalem artichokes and the chicken 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 Purée the soup: 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.

https://www.simplyrecipes.com/recipes/jerusalem_artichoke_soup/



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This soup looks really good.

Has anyone canned Sunchokes aka Jerusalem Artichokes?




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The soup looks delicious. Thanks for sharing. That will be part of dinner tomorrow night since we have tons of Jerusalem artichokes.

I look forward to hearing how it tastes! Thank you for posting. I mostly roasted mine or added them to stews and curries. I didn't have any gas problems but I also never made them a main ingredient. Please update us!