Jerusalem Artichoke Puree - olive oil

Method

• Heat 1 tablespoon of the oil in a large soup pot.
• Add the onion and saute over medium-low heat until translucent.
• Add the garlic and continue to saute until both are golden.
• Reserve and set aside about one-third of the diced Jerusalem artichokes.
• Place the rest in a soup pot along with the potatoes, wine, curry powder, and broth.
• Bring to a rapid simmer, then lower the heat.
• Cover and simmer gently until the vegetables are tender, about 20 minutes.
• With a slotted spoon, transfer the solid ingredients to a food processor and puree, in batches if necessary, until smooth.
• Return the puree to the soup pot.
• Or simply insert an immersion blender into the pot and puree until smooth.
• Add enough rice milk to give the soup a medium-thick consistency.
• Return to low heat and simmer very gently.
• Meanwhile, cut the leeks in half, then into 1/4-inch slices.
• Separate the rings of the leeks and rinse well to remove grit.
• Heat the remaining oil in a skillet.
• Add the leeks and about 2 tablespoons water.
• Saute over medium-low heat until limp.
• Add the reserved artichoke dice to the skillet.
• Raise the heat to medium and saute with the leeks, stirring frequently, until both are just beginning to brown lightly.
• Remove from the heat, then stir the leeks and artichokes into the soup.
• Season with lemon juice, salt, and pepper.
• If time allows, let the soup stand for an hour or so before serving, then heat through.
• Garnish each serving with a sprinkling of parsley.
• Per serving:
• Calories: 200
• Total fat: 5g
• Protein: 4g
• Fiber: 3g
• Carbohydrate: 35g
• Cholesterol: 0mg
• Sodium: 230mg