Jerusalem Artichoke (Sun choke) Soup This recipe is based on one from my favorite local cookbook Author, Diane Morgan. She is an avid farmers market shopper and expert on all root vegetables. I have made many versions of this soup based on what I have on hand. This version uses our Bird’s Eye Basil sauce instead of leeks (since we put leeks in the sauce). Ingredients6 slices thick cut bacon, diced1 medium onion, diced2 ribs celery, thinly sliced1 pound Jerusalem artichokes, unpeeled, cut into 1 inch chunks (toss in 1 tablespoon lemon juice)2 russet potatoes, peeled and cut into 1 inch chunks¼ cup Bird’s Eye Basil Haute Sauce1 tablespoon kosher salt4 cups stock¼ cup heavy whipping creamsalt and pepper to taste Line a plate with paper towels. In a Dutch oven or large saucepan, add the bacon and fry over medium heat, stirring often, until bacon is brown and crisp, about 5 minutes. Using a slotted spoon, transfer bacon to the paper-lined plate, and reserve for garnish. Add the onion and celery to the bacon fat in the pan and sauté over medium heat, stirring occasionally, until softened, about 5 minutes. Add the Jerusalem artichokes, potato, haute sauce, salt, and stock. Once boiling, reduce heat to a simmer and cook uncovered until artichokes and potatoes are fork tender, about 35 minutes. Puree the soup in batches in a blender or with an emersion blender. Add soup into saucepan, place over low heat, and add the cream. Taste, adjust salt and pepper to taste. Serve warm, garnish with bacon.
