CREAM OF JERUSALEM ARTICHOKE/SUNCHOKE SOUP

Cream of Jerusalem Artichoke/Sunchoke Soup image

Provided by Heirloom

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb jerusalem artichoke, peeled and cubed
1 lb yukon gold potato, washed and cubed
2 leeks, halved, rinsed and sliced
1 small yellow onion, diced
2 garlic cloves, minced
1 1/2 teaspoons sea salt
1 teaspoon cracked black pepper
1/2 cup cream
1.5 (50 ounce) containers chicken broth
1 tablespoon olive oil
5 ounces baby spinach leaves

Steps:

In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes.
Add Jerusalem artichokes and potatoes and cook for 5 minutes.
Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
Stir in cream.
In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.

Nutrition Facts : Calories 290.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 22.1, Sodium 1786.2, Carbohydrate 37.2, Fiber 3.9, Sugar 10.8, Protein 12.4