Jerusalem Artichoke Soup

Recipe Ingredients

1 lb	454g / 16oz	Jerusalem artichokes
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Onion - chopped (medium)
1 tablespoon	15ml	Olive oil
3 cups	711ml	Stock
		Salt and pepper
1 cup	237ml	Soy milk
1/4 cup	59ml	Walnuts - toasted

Recipe Instructions

Peel the artichokes. Cut them in half. Rub the cut halves with lemon juice and set side.

Chop the rest of the vegetables. Heat the olive oil. Add the artichokes and saute them, along with the onion, for 10 minutes. Stir occasionally. Add the stock, salt and pepper. Bring the stock to a boil, reduce heat, cover and simmer for 30 minutes. When cooked, remove from heat and let cool.

Place soup in a blender in batches and puree until smooth. Return to a clean pot, add the soy milk and bring back to a boil. Serve in bowls, garnished with walnuts.

Recipe by Mark Satterly

Source:
Sugar Reef Restaurant, Manhattan

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