Written by Laura Klein
Jerusalem Artichokes are tubers and are also known as sunchokes and come from a sunflower species. The flower blooms throughout the summer and the tubers are harvested and in season from October to March. If you like to grow your own fruits and veggies these are very easy to grow. They are drought tolerant and don't require a lot of water. Jerusalem Artichokes have a delicious nutty flavor that makes this soup come alive.
2 tablespoons butter
2 teaspoons chopped garlic
1/3 cup chopped onion
1/2 cup of leek chopped, white and pale green parts only
1 pound Jerusalem artichokes (washed, peeled, sliced ¼ inch thick)
2 cups chicken or vegetable stock
1 cup cream
1 bay leaf
salt and pepper
1 teaspoon chopped green onions or chives
- Melt the butter in a medium-size saucepan over high heat, add the garlic, leek and onion and cook until soft, about 2 minutes.
- Add the Jerusalem artichokes and saute' about 2 minutes. Add the stock and bay leaf, and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Puree in a blender until smooth. Serve immediately (reheat if necessary), sprinkle with green onions or chives.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.
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