Jerusalem Artichoke Soup

Ingredients:  (serves 4)
1 1/2 pounds Jerusalem artichokes, peeled, chop in a 1 inch dice
1/2 pound of potato, peeled, chop in a 1 inch dice
Juice of one lemon
1/4 pound of bacon, rough chop (optional, see vegetarian option below)
1 large clove garlic, minced
2 shallots, minced
1/2 cup white wine
4 cups stock – veggie or chicken as you prefer
1/4 cup heavy cream
Salt and Pepper to taste

1. Soak the veggies in cold water and lemon juice for at least 5 minutes.
2. Heat stock in a small pot on the side.
3. Render the bacon in a soup pot over medium heat, remove bacon and reserve.
4. Sauté shallot and garlic to in bacon fat until softened, about 5 minutes.
5. Drain veggies and rinse well.  Add to soup pot, sauté another 5 minutes.
6. Add wine, cooking it down until nearly evaporated.
7. Add stock, bring to a simmer and cook for 10-15 minutes.  The veggies should be fork tender, but not falling apart.
8. Purée the soup using an immersion blender.
9. Add cream and reheat, taste and adjust seasonings
Garnish Options:  Freshly cracked pepper, minced scallions or chives, bacon bits, sautéed mushrooms, freshly grated nutmeg.
Vegetarian Option:  Skip step 3, sauté shallot and garlic in olive oil and flavor it with smoked paprika.


About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Jerusalem Artichoke, Potato, Soup. Bookmark the permalink.

One Response to Jerusalem Artichoke Soup

  1. Pingback: Roasted Jerusalem Artichokes and Brussel Sprouts | Recipes from the Black Dirt

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