Cream Of Jerusalem Artichoke/sunchoke Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb jerusalem artichoke, peeled and cubed
• 1 lb yukon gold potato, washed and cubed
• 2 leeks, halved, rinsed and sliced
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 1/2 teaspoons sea salt
• 1 teaspoon cracked black pepper
• 1/2 cup cream
• 1.5 (50 ounce) containers chicken broth
• 1 tablespoon olive oil
• 5 ounces baby spinach leaves

Recipe

• 1 in a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
• 2 add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. about 5 minutes.
• 3 add jerusalem artichokes and potatoes and cook for 5 minutes.
• 4 add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
• 5 cook 15-20 minutes, or until jerusalem artichokes and potatoes are tender.
• 6 reduce heat to low. using a stick blender, or by transferring to a blender, puree soup until smooth.
• 7 stir in cream.
• 8 in warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.