I have never bought or made Jerusalem artichokes before today — Jerusalem artichokes are funny little tubers that look like gingerrroots and when I cut them, the inside looked like a potato.
They are part of the same plant family as sunflowers, Helianthus, native to the Americas.
Like other sunflowers, gardeners say they are rather invasive plants that like to take over the garden.
Globe artichokes like the one I used in my stuffed artichoke recipe are a different family of plants, Asteraceae, or thistle. Globe artichokes are native to the Mediterranean and grow above ground.
Supposedly Jerusalem artichokes are good for diabetics because they release their sugars very slowly.
This soup is delicious, like an extremely flavorful potato soup!
1 Tablespoon oil
Approximately 2 cups washed and sliced Jerusalem artichokes, not peeled
1 cup celery, chopped
1 cup onion, chopped
2 teaspoons Better Than Bouillon or one vegan broth cube
2 cups water
2 cloves garlic, chopped
1 cup plant milk (I used organic soy milk)
Salt to taste
A drizzle of truffle oil (optional)
In a medium sized pot, fry onion on medium heat until translucent in oil. Turn heat up to medium-high. Add Jerusalem artichokes and celery and stir fry for about 5 minutes. Douse the vegetables with water mixed with bouillon (broth) and stir. Simmer uncovered for 10 minutes until Jerusalem artichokes are tender.
Add garlic in the last minute of simmering.
Transfer soup into a blender, adding plant milk and salt to the blender. I used 2 teaspoons of coarse salt. Blend on high until soup is a smooth puree with no chunks. I drizzled the soup with a teaspoonful or two of truffle oil.