Sunchoke Soup Recipe
Ingredients
1 1/2 cups finely diced Jerusalem artichokes
1 1/2 cups finely diced carrots
1 sweet red pepper, minced
1 medium-size onion, minced
1/2 cup finely chopped leeks
1 1/2 cups Chicken Stock
1 1/2 cups skim milk
2 cloves garlic
1/2 teaspoon grated fresh ginger
1/4 teaspoon ground coriander fresh dill (garnish)
Directions
Place all of the ingredients except dill in a large saucepan.
Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes or until the vegetables are tender.
Place about a third of the soup in a blender and process on low to medium speed until smooth.
Transfer the blended soup to a warmed serving bowl.
Blend another third of the soup and add to the serving bowl.
Stir in the remaining soup without blending.
Garnish with fresh dill, if desired.
Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes or until the vegetables are tender.
Place about a third of the soup in a blender and process on low to medium speed until smooth.
Transfer the blended soup to a warmed serving bowl.
Blend another third of the soup and add to the serving bowl.
Stir in the remaining soup without blending.
Garnish with fresh dill, if desired.
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