JERUSALEM ARTICHOKE SOUP

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Jerusalem Artichoke Soup image

Categories     Soup/Stew     Milk/Cream     Herb     Potato     Appetizer     Quick & Easy     Artichoke     Leek     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

8 cups (or more) canned low-salt chicken broth
1 pound Jerusalem artichokes
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
3 leeks, sliced (white and pale green parts only)
2 garlic cloves, minced
1/4 teaspoon dried savory
1/8 teaspoon ground ginger
1/2 teaspoon dried marjoram
1/4 cup heavy whipping cream
1 green onion (dark green part only), chopped

Steps:

  • Bring 8 cups broth to boil in large saucepan. Peel Jerusalem artichokes and cut into 1/3-inch thick pieces. Add to broth. Add potatoes, leeks, garlic, savory and ginger. Cover pan and simmer until vegetables are very soft, about 25 minutes. Remove from heat. Stir in marjoram; cool about 20 minutes.
  • Working in batches, purée soup in blender until smooth. Return to same saucepan. Bring soup to simmer. Add cream. Season with salt and pepper. Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too thick. (Can be made 1 day ahead. Cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.) Ladle soup into bowls; sprinkle with green onion and serve.

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