Creamy sunchoke soup with leek

Instructions

1. Peel the sunchokes and place them in water to prevent discoloration. Set aside.
2. Melt butter in heavy large pot over medium heat. Add onion, leek, and garlic; sprinkle with salt and sauté until soft and translucent, stirring often, about 12 minutes.
3. Drain artichokes. Cut into 3 cm pieces. Add to onion mixture and sauté for 5 minutes.
4. Add 4 cups vegetable broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until artichokes are very tender, about 30-40 minutes. Cool slightly.
5. Puree soup in blender until very smooth. Add the sour cream. Season with salt and pepper to taste.
6. Garnish each serving with toasted pumpkin seeds and some sautéed mushrooms, if desired.

• Servings : 5
• Ready in : 60 Minutes
• Course : Appetizers
• Recipe Type : Soups
• Ingredient : Butter, Crème fraîche, Garlic, Ground black pepper, Jerusalem artichokes, Leek, Onion, Pumpkin seeds, Salt, Vegetable broth