Jerusalem Artichoke Soup

By BLB • November 13, 2010 • 0 Comments

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Author Notes: Jerusalem artichokes are plentiful in the farmers market now, and this was the result of my efforts to find something to do with them. I use homemade roasted vegetable stock, but I'm sure chicken stock would be fantastic. I'm not sure about substituting water or canned vegetable stock. The results were surprisingly delicious. I made my soup in a pressure cooker in 10 minutes. It could obviously be made in a regular pot, cooked for 1/2 hour to 45 minutes . Brenda - BLB

Serves 6-8

12 jerusalem artichokes,peeled and coarsely chopped
3/4 cups shallots, minced
salt
white pepper
1 tablespoon olive oil
4 cups vegetable stock
3 cups water
1/2 cup white wine
1 bay leaf
5 sprigs of parsley
1 clove garlic
1 medium carrot
6 mushrooms

In a stock pot or pressure cooker sweat the shallots in olive oil then add the jerusalem artichokes and cook til tender. Add salt and pepper.
Pour in the liquids and add the bay leaf, parsley, garlic and carrot. Bring to a simmer and cook for 30 -45 min or 7 minutes if you are using a pressure cooker.
Remove the parsley and carrot and bay leaf. Puree the soup with an immersion blender.
slice mushrooms and saute over high heat in butter or olive oil til tender . Place a few pieces in the bowl when serving the soup