Sweet Potato and Jerusalem Artichoke Soup
Jerusalem artichokes – sometimes called sunchokes – have no relation to artichokes and aren’t particularly popular in Jerusalem. And the name is not the end of the mystery surrounding this tuber. Most people have no idea what to do with this strange fall vegetable. That’s too bad because the warm sunflower flavor, accented with a hint of water chestnuts, is intriguing and delicious. Once cooked, Jerusalem artichokes become soft and starchy, making them a perfect ingredient for pureed soups.
I chose sweet potatoes for this recipe to lend a touch of sweetness to balance the earthiness of the Jerusalem artichokes.
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