Jerusalem Artichoke Soup
Chef Andy Shelley
2 lbs. Jerusalem Artichokes, cleaned skin on
2 tbsp. butter
1.5 cups Leeks, sliced
1.5 cups Celery Root, peeled and diced
1 cup Carrot, peeled and diced
Salt and pepper to taste
4 cups Vegetable Stock
2 cups water
Micro Greens and Marigolds to garnish (optional)
Place the Jerusalem Artichokes in a colander and rinse under running water. Cut into 1-inch cubes and set aside.
Heat butter in a large Dutch oven (or any heavy bottom pan) on medium heat. Add in the leeks, carrots and celery root. Cook, stirring frequently, until softened, 5-7 minutes.
Add in the stock, water, and Jerusalem Artichokes. Give it a stir. Bring it to a boil. Turn down the heat and let it simmer for 45-50 minutes or until Artichokes are easily pierced when inserted with a knife.
In a blender, puree the soup until smooth. Return the soup to the pan and reheat over medium heat.
Taste for seasoning and add in if necessary.
Ladle into bowls. If preferred, garnish with Micro Greens and Marigolds