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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