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
Ingredients
-
12
jerusalem artichokes,peeled and coarsely chopped
-
3/4 cup
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
Directions
-
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
See what other Food52ers are saying.