Mindy Kobrin


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Also known as Sunchokes, Jerusalem artichokes are actually a variety of a sunflower defined from the Italian word for sunflower, girasole.  They are typically available from October to March and make a terrific soup.

Prepared in 45 minutes or less.

  • 2½ lbs Jerusalem artichokes, well-scrubbed and halved
  • 6 pieces artichoke hearts and stems, trimmed
  • ½ head small fennel
  • 1 onion, sliced
  • 1 leek, white part only, washed well and chopped
  • 2 small Yukon gold potatoes, peeled and diced
  • 1 stalk celery
  • 3 cloves garlic
  • Bouquet garni of parsley, thyme, bay leaf, sage, white pepper and coriander seed
  • 1 stalk lemongrass, cut in 3-inch pieces and crushed
  • ¼ gallon of chicken stock
  • 4 Tbs butter
  • ½ cup heavy cream

In a large rondeau, melt the butter and sweat the onion, fennel, leeks, celery, garlic, and lemongrass.

Add the bouquet.  Add the sunchokes, potatoes and artichokes and continue sweating 15 minutes.

Add chicken stock to cover and bring to a simmer.  Simmer 30 minutes or until vegetables are very tender.

Add the heavy cream.  Drain the soup, reserving the liquid.

Remove the bouquet garni. Working in batches, purée the soup in a blender with the cooking liquid until silky smooth.

Season with salt and white pepper.   Serve hot.  Serves 4.