INGREDIENTS
2 Tbsp unsalted butter ( or light olive oil)
1 chopped onion
2 celery stalks, chopped ( I used Fennel when I
didn’t have celery)
2 large garlic cloves, chopped
1 kilo Jerusalem artichokes, peeled and cut into
chunks
2 cups chicken stock ( or vegetable if you want to
keep it vegetarian)
Salt and black pepper to taste
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METHOD
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. Sprinkle with salt.
Add the artichokes and the chicken stock to the
pot and bring to a simmer. Reduce the heat to low,
and simmer, covered, until the artichokes begin to
break down, (about 45 minutes)
Purée the soup using a blender, Add salt to
taste. Sprinkle with freshly grated black pepper
and parsley to serve.
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