4 Servings 50 min Cook
1 Dash Salt
2 Tbsp Butter
1 Dash Pepper
4 Cup Chicken Broth
5 Cup slices Jerusalem-Artichokes
2 Stalk, medium (7-1/2" - 8" long) Celery
2 Cloves, minced Garlic
1 Cup, chopped Onions
Coarsely chop celery, onion and garlic cloves.
Peel and cut jerusalem artichokes into chunks.
Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes.
Do not brown them.
Add the garlic and saut for 1 minute.
Sprinkle with salt.
Add the jerusalem artichokes and the chicken stock to the pot and bring to a simmer.
Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.
Using an immersion blender or upright blender, pure the soup.
If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending.
Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve.
Add salt to taste.
Sprinkle with freshly grated black pepper to serve.