Ingredients
- 2 lbs. Jerusalem Artichokes, cleaned, with skin on
- 2 tbsp. butter
- 1.5 cups Leeks, sliced
- 1.5 cups Celery Root, peeled and diced
- 1 cup Carrot, peeled and diced
- Salt and pepper to taste
- 4 cups vegetable stock
- 2 cups water
- Micro greens and marigolds to garnish (optional)
Directions
Step 1
Place the Jerusalem Artichokes in a colander and rinse under running water. Cut into 1-inch cubes and set aside.
Step 2
Heat butter in a large Dutch oven (or any heavy bottom pan) on medium heat. Add in the leeks, carrots and celery root. Cook, stirring frequently, until softened, 5-7 minutes.
Step 3
Add in the stock, water, and Jerusalem Artichokes. Give it a stir. Bring it to a boil. Turn down the heat and let it simmer for 45-50 minutes or until Artichokes are easily pierced when inserted with a knife.
Step 4
In a blender, puree the soup until smooth. Return the soup to the pan and reheat over medium heat.
Step 5
Taste for seasoning and add in if necessary.
Step 6
Ladle into bowls. If preferred, garnish with Micro Greens and Marigolds
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