Jerusalem Artichoke and Leek Soup with Parmesan
Make about 6-1/2 cups
For a twist on the classic potato and leek soup, use sunchokes instead. This creamy dairy-free starter is rich in prebiotics, the indigestible fiber that helps feed the beneficial bacteria in our gut. For the best results, wash the leeks very well.
1 TBSP extra virgin olive oil
1 leek, well-trimmed, then finely chopped (about 2 cups)
1 small red onion, finely chopped (about 1 cup)
2 large garlic cloves, finely chopped (1 TBSP)
1 tsp salt
10 grinds black pepper
2 lbs. Jerusalem artichokes (sunchokes), peeled (about 10)
1 quart salt-free vegetable broth
1 cup unsweetened cashew milk
1/3 cup grated Parmigiano-Reggiano cheese
Zest of 1 lemon (about 2 tsp)
Heat the oil in a medium-large saucepot over medium heat. When warm, add the leek, onion, garlic, salt, and pepper, and saute until slightly softened, about five minutes. Add the sunchokes and broth and bring to a boil over high heat.
Once the liquid comes to a boil, immediately cover and reduce the heat to medium-low. Simmer for 45 minutes.
In two or three batches, puree the hot soup in a blender until smooth (be careful since the mixture will be hot). After pureeing each batch, pour soup into a large bowl. Once all the soup has been pureed, rinse out the pot. Then carefully pour all the soup back into the pot.
To the pot, add the cashew milk, cheese, and zest, and bring to a simmer. Simmer for two minutes, then serve, sprinkling each portion with more black pepper.