Jerusalem Artichoke and Potato Soup

Name: Jerusalem Artichoke and Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 leeks; 3 jerusalem artichokes; 2 potatoes; 3 1/2 cups chicken broth, low-sodium; 1 clove garlic; 1/2 tsp gingerroot; 3 tbsp cream 15%; 1 pinch salt; ground pepper to taste; 1 green onions/scallions

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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.

Preparation : 10 min Cooking : 20 min

180 calories/serving

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Ingredients

1 1/2	leeks, thinly sliced	440 g
3	jerusalem artichokes, peeled and cut into pieces	200 g
2	potatoes, peeled and cut into pieces	400 g
3 1/2 cups	chicken broth, low-sodium	900 mL
1 clove	garlic, minced
1/2 tsp	gingerroot, finely grated	2 g
3 tbsp	cream 15%	45 mL
1 pinch	salt [optional]	0.1 g
	ground pepper to taste [optional]
1	green onions/scallions, thinly sliced [optional]

Before you start

A blender or food processor will be very useful for this recipe.

Method

Prepare the leeks, Jerusalem artichokes, and potatoes. Thinly slice the white and pale green parts of the leeks. Peel the potatoes and Jerusalem artichokes then cut them coarsely into 1 cm pieces.
Bring the broth to a boil in a pot. Add the vegetables. Mince the garlic, grate the ginger then add them to the pot. Cover and simmer until the vegetables are soft, about 20 min.
Let the soup cool down, then purée it until smooth. Add the cream, salt, and pepper. If the soup is too thick, it may be thinned with additional broth.
Garnish with the sliced green onions then serve into bowls.

Remarks

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.

Nutrition Facts Table

per 1 serving (360g)

Amount

% Daily Value

Calories

180

Fat

3 g

4 %

Saturated 1.3 g
+ Trans 0 g

7 %

Cholesterol

10 mg

Sodium

70 mg

3 %

Carbohydrate

33 g

11 %

Fibre

3 g

13 %

Sugars

6 g

Protein

7 g

Vitamin A

18 %

Vitamin C

24 %

Calcium

6 %

Iron

21 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	2 ¼	servings
Grain Products :	0	serving
Milk and Alternatives :	0	serving
Meat and Alternatives :	0	serving

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Claims

This recipe is :

Free :: Added Sugar, Trans Fat
Low :: Cholesterol, Fat, Saturated Fat, Sodium
Source of :: Calcium, Fibre, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E, Zinc
Good source of :: Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Vitamin A, Vitamin B6
Excellent source of :: Potassium, Vitamin K
Diet-related health claims :: Artery-healthy, Heart-healthy