In a large saucepan, heat the olive oil over medium-high heat. Add the onion and saute until soft and translucent, about 5 minutes. Add the garlic and saute for 30 seconds. Add the Jerusalem artichokes, stock, salt, and pepper and bring to a boil. Lower the heat, cover, and simmer until the vegetables are tender, 10 to 15 minutes.
In a blender, blend the soup in small batches until smooth. Return the puree to the pan and stir well. Taste and add more salt and pepper if you like. Ladle into warmed soup bowls and drizle 1 tblsp of the aioli over each before serving.
Substitute 1 pound thawed frozen artichoke hearts
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2050g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 246 (28%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 5899mg||203 %|
|Potassium 3198.5mg||84 %|
|Total Carbohydrate 152.7g||45 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 138.9g|
|Protein 16.2g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 876
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