Jerusalem Artichokes are plentiful, make great soup

Around 1603, a certain gentleman called Champlain discovered an edible root vegetable that was quite popular among the Huron peoples. Jerusalem Artichokes are still very popular today in the gardens of Creemore as it grows and prospers even in times of great drought and in the poorest of soils.
I was gifted with a basket of these Jerusalem Artichokes (a form of sunflower) from a friend named Daria (who has the best garden ever here in Clearview!) These were converted into Di Daria’s Giardino Soup. This is loosely based on a recipe called Soupe de Topinambours found in Fresh from a Monastery Garden by Brother Victor-Antione d’Avila-Latourrette.
Jerusalem Artichokes are also known as Poor Man’s Potatoes. They were very popular in France during the war years as a substitute for potatoes. And they grow like weeds here in Southern Georgian Bay!
Ingredients for this simple but delectable soup:
• A basketful of Jerusalem Artichokes from your friend’s garden; 
• Olive oil (or cooking grease) to thickly coat your saucepan;
• Onions (2-3) or  (whatever is lurking in your crisper), chopped;
• Potatoes (5-6) peeled and chopped;
• 4.5 cups of water, or broth;
• Salt and pepper to taste.
Wash and thoroughly scrub the Jerusalem Artichokes well. Peel and dice them.  
Pour the oil into a large saucepan and add the chopped onions. Sauté slightly over low heat for 3 or 4 minutes. 
Add the diced Jerusalem artichokes and potatoes.
Stir and mix all these ingredients. Cook over medium-low heat for about 5 minutes and stir often.
Add the broth or water, salt and pepper and bring the soup to a boil.
Continue cooking for another 25-30 minutes over medium low heat or until the vegetables are well cooked or fork-tender.
Whirl the soup with a hand mixer or in a food processor to the consistency of thick cream.
Serve hot with a dollop of sour cream and sprinkled with chives and bacon bits; or salsa, grated cheese and cilantro; or croutons made of sliced cooked sausage. 
To complete this seasonal festive meal made from locally sourced vegetables, consider making Sunflower bread toast spread with white kidney bean hummus and paired with a beverage of your choice – locally sourced of course!

Submitted on behalf of Clearview Public Library