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Jerusalem Artichoke Soup
Photo attribution: John Uher
Ingredients
Parve or Meat Yield: 6-8 servings
- 4 cups vegetable or chicken stock
- 2 pounds sunchokes, aka Jerusalem artichokes, the largest you can find, peeled, rinsed, and chopped into chunks
- 1 large Yukon Gold potato, peeled, cut into chunks
- 2 (1⁄4-inch) slices fresh, peeled ginger
- 1 bay leaf
- 3 whole black peppercorns
- extra-virgin olive oil or white truffle oil
INSTRUCTIONS
1. Pour the stock into a large soup pot. Add the Jerusalem artichokes, potato, ginger, bay leaf, and peppercorns. Bring to a boil over high heat. Cover the pot, and reduce to a simmer on medium-low for 30 minutes or until the artichokes and potato are fork-tender.
2. Remove and discard the bay leaf. Transfer the soup in batches to a blender or use an immersion blender right in the pot and purée until very smooth.
3. Ladle the soup into individual bowls. Finish each bowl with a drizzle of extra-virgin olive oil or truffle oil.
