And, even after it looks nice & smooth, it needs to be run through some kind of strainer or chinois to remove the rest of the fibers because having any of those remain in your finished soup is not good. Trust me. It's not a fun process, but the results are well worth it. Note: Do not use the inside of a salad spinner as shown above. This was not nearly fine enough and too many shreds of fibrous material made their way into the finished soup.Artichoke & Jerusalem Artichoke Soup
Adapted from Gourmet
1 lb Jerusalem artichokes (sunchokes)
2 globe artichokes (or use 3-4 if not using Jerusalem artichokes)
2 Tablespoons butter
1/2 Cup white wine
2 1/2 Cups chicken broth
1. Prepare vegetables:
- Jerusalem artichokes by peeling and cutting into large (1/2") dice/slices
- Prepare globe artichokes by snapping back outer leaves until they break. Cut off the rest of the leaves, within 1" of the base. Peel the stem and trim off the end. Quarter the artichoke and remove the fuzzy choke with a grapefruit spoon. Split the section again to make eighths. Drop the cleaned & trimmed pieces into a large bowl of water with juice from one lemon squeezed in to prevent browning.
- Dice one onion
3. Turn off heat and allow soup to cool in the pot for 15 minutes or so. Use an immersion blender to puree the mix. Clean the blade frequently as it may become clogged with fibers. The soup can also be pureed in batches in a blender or food processor. Strain the pureed soup through a strainer or chinois. This will be a real workout on the arms pressing it through. Make sure to scrape down the goodness will adhere to the back of the strainer.
4. You can make this a cream soup by finishing with up to 1/2 Cup of heavy cream, but it's not required. And I'm not really sure it needs any garnish either, but am open to suggestions!