Jerusalem Artichoke Soup

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Butter

  Unsalted

  2 tbsp or 28g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Jerusalem-artichokes

  Raw

  5 cup slices or 750g

• Celery

  Raw

  2 stalk, medium or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 cup, chopped or 160g

Directions

1. Coarsely chop celery, onion and garlic cloves. Peel and cut jerusalem artichokes into chunks.
2. 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 saut for 1 minute. Sprinkle with salt.
3. 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.
4. Using an immersion blender or upright blender, pure 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.
5. Sprinkle with freshly grated black pepper to serve.

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