1 1/2 pounds of Jerusalem artichoke
1 large yellow onion
2 tablespoons of olive oil
3 cloves of garlic
5 cups of vegetable stock
Black pepper to taste
Optional: vegan or traditional aioli as a topper
Peel the Jerusalem artichokes, and dice them into equal parts, relatively small. Chop the onions and garlic up finely.
Heat a pot up with the olive oil, and saute the yellow onion until they become translucent (about 5 minutes) Then add the garlic, artichoke, vegetable stock, several pinches of salt and pepper, and bring the ingredients to a boil. Set the heat to low, and simmer until the Jerusalem artichoke is soft. This should take around 12-15 minutes.
Once soft, turn off the heat and let the soup cool for about 5 minutes. Then, using a blender or food processor, add small batches of the soup and blend until creamy. Once the entire soup is blended, return to the pot, heat once more and add more salt and pepper if desired. Serve into bowls, and for extra flavor top with a few spoonfuls of aioli. At Aptos Naturals we sell Wildwood's zesty garlic aioli, which is dairy free, and delicious.
IMPORTANT NOTE : Jerusalem artichokes can be challenging to find in grocery stores and their season is relatively short - the winter months. If it proves too challenging to find them, artichoke hearts are a great replacement, they simply give the soup a different flavor. Use 2 cups of artichoke hearts.