Jerusalem Artichoke Soup



1 pound Jerusalem Artichokes, peeled, rinsed and chopped
2 1/2 cups water
2 medium russett potatoes, scrubbed and quartered (peel if not organic)
1/2 onion, chopped
1 Tablespoon dried sage
1/4 teaspoon black pepper

Place all the ingredients in a large saucepan and bring to a boil. Turn the heat down to simmer, cover and cook until vegetables are soft, about 25 minutes. Blend ingredients in blender under smooth. Serve immediately. Serves 4

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