Name: Jerusalem Artichoke Soup
Ingredients: 1 tablespoon unsalted butter; 2 leeks, cleaned and finely chopped; 2 garlic cloves, minced; 2 1/2 cups peeled and chopped Jerusalem artichokes (about 8 large); 3 cups low sodium vegetable broth; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 1 tablespoon fresh thyme; 1/2 cup lowfat milk; Nonfat Greek yogurt

Ingredients

Scale

1 tablespoon unsalted butter
2 leeks, cleaned and finely chopped
2 garlic cloves, minced
2 1/2 cups peeled and chopped Jerusalem artichokes (about 8 large)
3 cups low sodium vegetable broth
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon fresh thyme
1/2 cup lowfat milk
Nonfat Greek yogurt

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, melt butter over medium heat. Add leeks and sauté for 5 minutes, stirring occasionally.
Add garlic and sauté 1 minute.
Add Jerusalem artichokes, broth, pepper and salt; bring to a boil.
Reduce heat to medium low, cover and cook for 40 minutes or until Jerusalem artichokes have softened, stirring occasionally.
Mix in thyme and milk, cook for another 5 minutes.
Remove from heat and puree with an immersion blender or in a food processor.
Serve with a dollop of yogurt, if desired.

Nutrition

Serving Size: 4-6 servings