Cream of Jerusalem Artichoke/Sunchoke Soup

Recipe by Heirloom
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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