Jerusalem Artichoke Soup

Original recipe by Elise Bauer, adapted by Tina Kozman CNP, M.Ed, B.Sc (www.trinityhealth.ca)

I can’t think of a better way to welcome the chilly weather than with soup! And I especially love how easy this recipe is. Given all the nutritional benefits that these wonderful tubers have, I encourage you to give them a try and create a warm, delicious, and healthful soup you can enjoy with the whole family.

• 1 tablespoon unsalted butter or coconut oil
• 1/2 cup chopped onion
• 1 celery stalk, chopped
• 1 large garlic clove, chopped
• 1 pound Jerusalem artichokes, peeled and cut into chunks
• 1 quart chicken stock (or vegetable stock)
• Salt and pepper to taste

Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Add the garlic and sauté for 1 minute more. Sprinkle with salt.

Add the Jerusalem artichokes and the chicken stock to the pot and bring to a boil. Reduce the heat to low, and simmer, covered, until the Jerusalem artichokes begin to break down, 45 minutes to an hour.

Puree the soup using an immersion blender or upright blender. Add salt to taste.