Jerusalem Artichoke Soup

The Ingredients

12 small Jerusalem artichokes

2 garlic cloves

1 scallion

2 cups vegetable broth

2 tbsp light olive oil

1 cup of water

sea salt

pepper

This soup is soup-er easy (hehe). First, Scrub those artichokes DOWN. Then, slice them into small pieces. The ones I got were rather small, so be very careful doing so. 

Coat the bottom of a pan with light olive oil (great for cooking and isn't so strong that it alters the taste of what you are cooking). Add 2 cloves of chopped garlic and lightly sautée for a few minutes. Put the mixture at medium heat and add 2 cups of vegetable broth (low sodium). 

The beginning steps...

Keep this on the stove for 5-10 minutes on med-high heat. Then, add some salt, pepper, chopped scallions, and some water to taste. Let simmer. After they were fully cooked, I used an emulsifier to lightly purée parts of the soup so that it has a similar texture to a clam chowder (chunks of the artichoke), yet thick without cream. Garnish with scallions. Enjoy! 

Final product!