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.
1 1/2 | leeks, thinly sliced | 460 g | |
3 | jerusalem artichokes, peeled and cut into pieces | 220 g | |
2 | potatoes, peeled and cut into pieces | 400 g | |
3 1/2 cups | chicken broth | 900 mL | |
1 clove | garlic, minced | ||
1/2 tsp | gingerroot, finely grated | 2 g | |
3 tbsp | cream 15% | 45 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 | 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 160 |
Fat 2 g 3 % |
Saturated
1.1 g
5 % |
Cholesterol 10 mg |
Sodium 590 mg 25 % |
Carbohydrate 32 g 11 % |
Fibre 3 g 12 % |
Sugars 6 g |
Net Carbs 29 g |
Protein 4 g |
Vitamin A 18 % |
Vitamin C 23 % |
Calcium 6 % |
Iron 19 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 2 ½ |
Fats | ½ |