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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.
JERUSALEM ARTICHOKE SOUP
Prepared in 45 minutes or less.
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.