Recipes

Creamy Jerusalem Artichoke Soup

1 pound of Jerusalem artichokes, washed and cut into 1/4-inch slices (no peeling necessary)

2 tablespoons of real butter
1 cup of half and half cream

1/3 cup of chopped onion (white or yellow)

2 teaspoons of chopped garlic (about 3 cloves)

1 teaspoon of freshly chopped chives (optional)
1/4 cup grated cheddar cheese (optional)

2 cups of chicken stock

Salt and pepper to taste

• Melt butter in a medium sized saucepan on high, stirring constantly so you don't scorch the butter.
• Reduce heat to medium.  Add the onion and garlic, and saute for 2 minutes or until soft.
• Add the Jerusalem artichokes, and continue to sauté for 2 more minutes.
• Pour in the chicken stock, and simmer the blend until the artichokes have softened.
• Next, add the cream and bring the mixture back to a boil. 

Sprinkle lightly with salt and cracked pepper. Purée the soup in a blender until smooth and serve.  Top with chopped chives and/or grated cheese.  

* for a really delicious twist, add some cooked bacon bits on top - you will thank me for this*