Appetizers / Soups / Salads

Pureed sunchoke (Jerusalem artichoke soup) takes 30 minutes to prepare.

Pureed sunchoke (Jerusalem artichoke soup) takes 45 minutes to cook.

Pureed sunchoke (Jerusalem artichoke soup) makes 10 servings.

The ingredients for Pureed sunchoke (Jerusalem artichoke soup) are:

- 2 lbs. sunchokes, chopped
- 1 large onion, diced
- 8 cups water
- 8 tsp powdered bouillon (like Maggi)
- 1 tbsp ground thyme
- 2 to 3 bay leaves
- 2 to 3 tbsp Seasoning blend (Trader Joe's 21 Seasoning Salute or Mrs. Dash original)
- Ground pepper to taste

Here is how you make Pureed sunchoke (Jerusalem artichoke soup):

Clean and trim sunchokes well. Chop into 1-inch pieces (I ended up with about 6 cups). Dice one large onion. Set these ingredients aside. In a large soup pot, bring water, bouillon powder, thyme, bay leaves, seasoning blend to a boil. Add diced onion and chopped sunchokes, lower heat to medium and simmer 30-40 minutes. Remove from heat and let stand for about 10 minutes. Blend a few portions at a time in a blender or use stick blender directly in pot to create puree. Serve as is for a rustic soup, or strain for a finer soup.Serving Size: Makes about 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user PALAKA5.

The nutritional information for Pureed sunchoke (Jerusalem artichoke soup) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 82.7

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 785.0 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 2.0 g
• Protein: 2.1 g