
The Jerusalem artichoke has nothing to do with either Jerusalem or artichokes. It is a North American sunflower with an edible, lumpy, brown-skinned tuber that looks somewhat like a gingerroot. Its name derives from the Italian word for sunflower, «girasole», mispronunced in English. Because of its confusing name, modern-day growers have begun to also call it a «sunchoke». Its taste is indeed similar to an artichoke and it is a good source of iron.
??? | leeks, thinly sliced | ??? | |
??? | jerusalem artichokes, peeled and cut into pieces | ??? | |
??? | potatoes, peeled and cut into pieces | ??? | |
??? | chicken broth, low-sodium | ??? | |
??? | garlic, minced | ??? | |
??? | gingerroot, finely grated | ??? | |
??? | cream 15% | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | green onions/scallions, thinly sliced [optional] | ??? |
A blender or food processor will be very useful for this recipe.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.
per 1 serving (360 g)
Amount % Daily Value |
Calories 180 |
Fat 3 g 4 % |
Saturated
1.3 g
7 % |
Cholesterol 10 mg |
Sodium 70 mg 3 % |
Carbohydrate 33 g 11 % |
Fibre 3 g 12 % |
Sugars 6 g |
Net Carbs 30 g |
Protein 7 g |
Vitamin A 18 % |
Vitamin C 23 % |
Calcium 6 % |
Iron 21 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 2 ½ |
Fats | ½ |