Jerusalem Artichoke Soup

Jerusalem Artichoke Soup |



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