Jerusalem artichokes are not really artichokes, nor do they come from Jerusalem. They are a tuber native to North America and we have fresh, local ones right now in produce. You can eat them raw, make a gratin or “potato” pancakes, roast them, add them to salads, or use them to make a wonderful, creamy soup.
Jerusalem Artichoke Soup
2 tablespoons butter
1 medium onion, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
2 pounds jerusalem artichokes, peeled, cut into chunks
1 quart chicken or veggie stock
1 bay leaf
Salt and white pepper to taste
Heat the butter in a soup pot over medium heat and saute onions and celery until soft, about 7 minutes. Add garlic and sauté for 1 minute.
Add the jerusalem artichokes, bay leaf, and stock and bring to a boil. Reduce heat to low and simmer, until the jerusalem artichokes are very soft, about 30-45 minutes.
Remove the bay leaf and purée the soup using an immersion blender. Add salt and pepper to taste. Serve garnished with crispy browned onions, crispy bacon bits, or chopped parsley.