Jerusalem artichoke, also called sunchoke, is a root vegetable with a potato-like texture.  Although not low in carbohydrates, Jerusalem artichokes are generally a better choice for diabetics than potatoes, since the tubers store the carbohydrate inulin* (not to be confused with insulin) instead of starch.  Inulin isn’t broken down in the digestive tract, which means it has only a small impact on blood sugar.

Jess and I have always loved leek-and-potato soup, so I tried to create a low-carb version.  I actually think it came out better than the original – sweet, rustic, and delicious.

*For some, inulin is not well digested and may lead to flatulence or gastric pain.

Ingredients:
2 pounds Jerusalem artichoke, peeled and sliced.

3 medium leeks (white & light green parts only) sliced

2 garlic cloves, minced

1 medium onion, minced

1 celery stalk, chopped

1/4 cup thyme leaves

1/2 cup olive oil

1 cup light cream

Salt & pepper to taste

Preparation:
Heat the oil in a large pot over a high flame. Add the onion, celery and leek and cook for 7 minutes while stirring. Add the Jerusalem artichoke, thyme and garlic and cook for another 7 minutes, and stir.  Add 8 cups of water, bring to a boil, then lower flame and let it cook for 30 minutes.  Make sure the Jerusalem artichoke is soft and remove from heat.

Puree the contents of the pot using a hand blender until smooth, add salt and pepper, and return to the stove.  Bring the soup to a boil, lower the flame and allow it to cook for 15 minutes.

Stir in the cream, salt and pepper and continue cooking for a several minutes without letting the soup boil.

Serve hot.

Serves: 8

Carbohydrates per serving: 24g

Make ahead: the soup can be prepared a day in advance without adding the cream, which should be added when reheating (although we’ve eaten this soup a day later as leftovers and it’s just as good)