Ingredients
1/2 lb Jerusalem Artichokes, washed
1/4 cup olive oil
1/2 cup water
4 cups vegetable broth
1 1/2 tsp sea salt
fresh ground black pepper to taste
1 tbsp fresh sage, finely chopped
Preparation
Bring 2 quarts of water to a boil and add cleaned Jerusalem artichokes. Boil until very soft, about 25 minutes. Strain and rinse. Place the artichokes in the work bowl of the food processor with the olive oil and water and blend until smooth and creamy. Meanwhile bring vegetable broth to a boil and add artichoke puree, stirring well until incorporated. Add salt and pepper and bring to a boil. Reduce heat and simmer 20 minutes or until soup starts to thicken. Add sage and adjust seasoning to taste. Serve.
