These days have been the peak of this year's winter. We got mixture of ice pellets, rain, and snow when temperature was below freezing. The result was beautiful shiny branches and oh not so pretty ice covered cars and roads... and of course we got cold days!
On cold days, I always think of having hot soup. I wish I could go to warung soto or warung bakso. Having enough with the dreaming, I remembered having ginger-looking vegetables called Jerusalem artichokes from CSA. A member of my CSA made soup out of them for a potluck dinner and shared the recipe. I finally did something to those artichokes that I'd let to sit in my refrigerator storage bin for more than a month! My concerned with them was they were small and I didn't have patience to peel them. But hubby had a brilliant idea. Don't. Peel. Them. So I didn't.
Jerusalem Artichoke Soup
Peel and dice: 2 lbs Jerusalem artichoke
Sautee with: 1 Tbs butter
until onion is translucent
Add: 2 cups chicken stocks
Until the artichoke is tender. Puree the soup using a hand blender or food processor.
Add: 1/2 cup of milk or heavy cream
Salt and pepper
The soup tasted really good. In case you are wondering, although looks like a ginger, Jerusalem artichoke has consistency like potato but sweeter and nuttier. I can't wait to get them again hopefully sooner than next year. Next time I make this soup again, I will not brown the onion to get bright cream color.