Cream of Sunchoke Soup

Prep. Time: approx. 20 minutes. Cook time: approx. 30 minutes. Serves 4.

This soup is wonderfully rich and creamy. Garnish with fresh parsley.

• 1/4 cup butter
• 2 onions. Minced
• 1 lb Jerusalem artichokes, roughly chopped
• 2 potatoes, peeled and cubed
• 1 tbsp brandy
• 1 tbsp flour
• 3 cups chicken/veggie broth
• 3/4 cup heavy whipping cream
• Salt & pepper to taste
• 1/4 cup fresh parsley for garnish

1. Melt butter in large pan over medium heat until foamy. Add onions, artichokes, and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for an additional 8 minutes.
2. Stir in brandy & flour, and cook for 1 minute. Gradually stir in about 2 cups of stock, stirring continuously, until soup boils and thickens. Let simmer five minutes. Transfer to food processor and puree until smooth, adding more stock if needed.
3. Return to pan, add cream and season well with salt & pepper, and then reheat. Sprinkle with chopped parsley, to serve.