Cream Of Jerusalem Artichoke Sunchoke Soup

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A creamy creation of jerusalem artichokes and other fresh veggies to really bring out the flavor in this unique and delicious tuber.

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Steps

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In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.

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Add onions , leeks , and garlic to pot and cook , stirring occasionally , until softened.

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About 5 minutes.

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Add jerusalem artichokes and potatoes and cook for 5 minutes.

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Add chicken broth and bring to a boil , cover and reduce heat to keep at a low boil.

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Cook 15-20 minutes , or until jerusalem artichokes and potatoes are tender.

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Reduce heat to low.

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Using a stick blender , or by transferring to a blender , puree soup until smooth.

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Stir in cream.

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In warmed soup bowls place 1 / 3 cup baby spinach leaves and ladle soup over until it covers spinach.

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Ingredients

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jerusalem artichoke, yukon gold potato, leeks, yellow onion, garlic cloves, sea salt, cracked black pepper, cream, chicken broth, olive oil, baby spinach leaves