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Jerusalem Artichoke Soup

From Stones River Market

<p>Jerusalem artichokes are new to the Market so I had to find a recipe for them. Depending on the stock, this recipe can be vegetarian or gluten free.</p>
Source: Simply Recipes ( (Entered by John Erdmann)
Serves: Serves 4

2 Tbsp unsalted butter
1 cup chopped onion
2 celery stalks, chopped
2 large garlic cloves, chopped
2 lb jerusalem artichokes, peeled and cut into chunks
1 qt chicken stock

Step by Step Instructions
  1. More Ingredients: - Salt and black pepper to taste - use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free
  2. 1) Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt. 2) Add the jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.
  3. 3) Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste. Sprinkle with freshly grated black pepper to serve.