Jerusalem Artichoke Soup


  •  1/4 cup of extra virgin olive oil
  • 1 cup chopped onion
  • 2 celery stalks (chopped)
  • 2 pounds Jerusalem artichokes, peeled and cut into chunks
  • 1 quart chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)
  • Salt and pepper to taste



Heat and extra virgin olive oil in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown. Sprinkle with salt

 Add the Jerusalem artichokes and 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.

 Using an immersion blender or blender, puree 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. Sprinkle with freshly grated black pepper to serve