Jerusalem artichoke soup

2 Tablespoons unsalted butter1 cup chopped Celery stalks, large garlic cloves, onion2 chopped2 chopped2 pound artichokes, peeled and cut into chunks1 quart chicken broth (using vegetable broth for vegetarian and gluten-free stock option if cooking gluten-free) salt and black pepper to taste

1 heat the butter in a soup pot over medium-high heat and cook the onions and CELERY until soft, about 5 minutes. Brown not them. Add the garlic and saut for 1 minute. Sprinkle with salt.

2 The artichokes and add the chicken broth to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the artichokes start to break, 45 minutes to an hour.

3 Use a hand blender or upright blender, pur (e) the soup. If using a blender upright, fill the blender come to only one third of the capacity at a time, if the soup is hot, and keeps the lid while blending. Alternately, you can push the soup through the best roster on a food mill, or pushing by a solid sieve. Add salt to taste.

Sprinkle with grated fresh black pepper to serve.

Return: For 4 persons.

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