Dana Treat – Treat Yourself
Jerusalem Artichokes
Posted November 10, 2008
Spinach and Jerusalem Artichoke Soup
Adapted from Easy Vegetarian Cookbook
Serves 4
14 oz. Jerusalem artichokes (also called sunchokes), chopped into 3/4 inch pieces
Olive oil
Kosher salt
1 leek, white and pale green part only, thinly sliced
2 garlic cloves, finely chopped
Splash of white wine
4 cups vegetable stock
6 oz. fresh spinach
Juice of 1 lemon
1. Preheat oven to 425 degrees. On a baking sheet, toss Jerusalem artichokes with a drizzle of olive oil and a sprinkling of salt. Roast for about 15 minutes, until starting to brown.
2. Saute the leek and garlic in a little olive oil over medium heat, for 3-5 minutes, until soft but not brown. Add the white wine and continue to cook for a further 3-5 minutes, until the liquid has reduced completely
3. Add the Jerusalem artichokes and vegetable stock and simmer for 15 minutes.
4. Add the spinach and fresh lemon juice and blend – either in a blender, food processor, or with an immersion blender, and until smooth. Season to taste with salt and pepper.
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