JERUSALEM ARTICHOKE PUREE

Jerusalem Artichoke Puree image

Jerusalem artichokes (sometimes marketed as "sunchokes") are a hardy fall root vegetable. Their appealingly offbeat flavor and texture, something of a cross between potatoes and water chestnuts, will appeal to adventurous soup-makers. Barley or Rice Triangles (page 152) complement this soup nicely.

Yield 6 to 8 servings

Number Of Ingredients 13

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Ingredients

2 1/2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 1/2 pounds Jerusalem artichokes, scrubbed, dark knobs trimmed away, and diced
2 medium potatoes, peeled and diced
1/4 cup dry white wine
1 teaspoon good-quality curry powder
One 32-ounce carton low-sodium vegetable broth, or other stock option (page 9)
1 cup rice milk, more or less as needed
2 large leeks, white and palest green parts only
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste
1/4 cup minced fresh parsley, or more to taste

Steps:

Heat 1 tablespoon of the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Reserve and set aside about one-third of the diced Jerusalem artichokes. Place the rest in a soup pot along with the potatoes, wine, curry powder, and broth. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 minutes.
With a slotted spoon, transfer the solid ingredients to a food processor and puree, in batches if necessary, until smooth. Return the puree to the soup pot. Or simply insert an immersion blender into the pot and puree until smooth.
Add enough rice milk to give the soup a medium-thick consistency. Return to low heat and simmer very gently.
Meanwhile, cut the leeks in half, then into 1/4-inch slices. Separate the rings of the leeks and rinse well to remove grit. Heat the remaining oil in a skillet. Add the leeks and about 2 tablespoons water. Sauté over medium-low heat until limp.
Add the reserved artichoke dice to the skillet. Raise the heat to medium and sauté with the leeks, stirring frequently, until both are just beginning to brown lightly. Remove from the heat, then stir the leeks and artichokes into the soup.
Season with lemon juice, salt, and pepper. If time allows, let the soup stand for an hour or so before serving, then heat through. Garnish each serving with a sprinkling of parsley.
Per serving:
Calories: 200
Total fat: 5g
Protein: 4g
Fiber: 3g
Carbohydrate: 35g
Cholesterol: 0mg
Sodium: 230mg