Jerusalem artichokes are also called sunchokes. They look like knobby potatoes crossed with ginger root. They have a mild artichoke flavor. This soup is so easy and so tasty!
1 lb. Jerusalem artichokes, peeled and cut into one-inch chunks
1 medium onion, diced
1 small potato, peeled and cut into one-inch chunks
2-3 c. vegetable broth
1 bunch leeks (or scallions), chopped
salt-n-pepa
creme fraiche or sour cream (optional)
fresh chives (optional)
Sautee onions and leeks for a few minutes until soft.
Add potato and Jerusalem artichokes and cook for a few minutes more.
Add broth to cover ingredients and bring to a boil. Reduce heat, cover, and simmer for about 15-20 minutes, until vegetables are tender.
Puree soup in blender.
Garnish with dollop of creme fraiche and chives, if desired.

Posted by: constancecg