Sunchoke Soup

Yield: 4 servings

Ingredients

• 2 Tablespoons Unsalted Butter or Olive Oil
• 2 garlic cloves, minced
• 1 Onion, minced
• 1 leek, white and pale green parts, rinsed and finely chopped
• 1 Parsnip, diced
• 2 pounds Jerusalem Artichokes (Sunchokes), cleaned well and chopped
• 1 quart Bone Broth or Chicken/Vegetable Stock
• 1 cup water
• 1 teaspoon sea salt
• Salt and Black Pepper
• Yogurt for garnish

Directions

1. Heat oil or butter in a pot over medium-high heat
2. Add garlic and sauté for 30 seconds to 1 minute, until fragrant
3. Add onions, leeks, and parsnip. Cook about 5 minutes, until onion is translucent and soft
4. Add the Jerusalem Artichokes and the stock/broth and water to the pot and bring to a boil
5. Reduce heat to low and simmer, covered, about 30 minutes, until Jerusalem artichokes are tender
6. Remove from heat and let cool. Using a blender, puree the soup
7. Add salt and pepper to taste
8. Gently reheat before serving
9. Serve with a dollop of yogurt and garnish with black pepper

Recipe By Joyce Moon