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Jerusalem Artichoke Soup
From Stones River Market
<p>Jerusalem artichokes are new to the Market so I had to find a recipe for them. Depending on the stock, this recipe can be vegetarian or gluten free.</p>Source: Simply Recipes (http://www.simplyrecipes.com) (Entered by John Erdmann)
Serves: Serves 4
Ingredients
2 Tbsp
unsalted butter
1 cup
chopped onion
2
celery stalks, chopped
2 large
garlic cloves, chopped
2 lb
jerusalem artichokes, peeled and cut into chunks
1 qt
chicken stock
Step by Step Instructions
- More Ingredients: - Salt and black pepper to taste - use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free
- 1) 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 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) 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.