Jerusalem Artichoke and Leek Soup

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

Instructions

1. 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.
2. 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.
3. Stir in the cream, salt and pepper and continue cooking for a several minutes without letting the soup boil.
4. Serve hot.

Notes