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- Jerusalem Artichoke Soup
Jerusalem Artichoke Soup
For a different and delicious soup, try this Jerusalem Artichoke soup. Jerusalem artichokes, also known as sunchoke or sunroot, have no relation to Jerusalem or artichokes. And the soup's funny brown color has no relation to its wonderful taste. So don't be fooled. For a new favorite soup, try this nutritious and delicious Jerusalem Artichoke soup.
Prep Time: 15 m
Cook Time: 1 h
Yield: 4-6 servings
Course: Soup
Occasion: Shabbat
Skill: Easy
Ingredients
- 2 Tbsp unsalted butter (or margarine for pareve soup)
- 1 cup chopped onion
- 2 celery stalks, chopped
- 2 large garlic cloves, chopped
- 800 grams jerusalem artichokes, peeled and cut into chunks
- 4 cups water, boiling
- 4 teaspoons pareve chicken soup powder
- Salt and black pepper to taste
Instructions
- Heat the butter (or margarine) 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.
- Add the jerusalem artichokes. Dissolve the soup powder in the boilng water and add to the pot.
- 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.
- Using an immersion blender, purée the soup.
- Add salt and pepper to taste.