Jerusalem Artichoke Soup

JanaBy Jana    

November 4, 2014

Jerusalem Artichoke Soup 0 5 0
  • Prep: 15 mins
  • Cook: 1 hr
  • 15 mins

    1 hr

    1 hr 15 mins

  • Yields: 6 Servings

Directions

1Heat 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

3Add the artichokes and the vegetable 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.

4

5Using 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.

6

7Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.

8

Ingredients

2 Tbsp unsalted butter

1 cup chopped onion

2 celery stalks, chopped

2 large garlic cloves, chopped

2 pounds of artichokes, peeled and cut into chunks

1l vegetable stock

Salt and black pepper to taste

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