2 tablespoons unsalted butter
1 cup chopped onion
2 celery stalks, chopped
2 large garlic cloves, chopped
2 pounds jerusalem artichokes, peeled and cut into chunks
1 quart chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)
Salt and black pepper to taste
1 Sauté the onions, celery, then garlic: Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.
2 Add jerusalem artichokes and stock: Add the jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.
3 Purée the soup: Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.
Sprinkle with freshly grated black pepper to serve.
I look forward to hearing how it tastes! Thank you for posting. I mostly roasted mine or added them to stews and curries. I didn't have any gas problems but I also never made them a main ingredient. Please update us!
If someone ever makes the Avengers of gardeners, my goal is to make that team!