Will Run For Jerusalem Artichokes

September Soup

I would like to pretend that I've been enjoying the fall harvest but instead I've been enjoying mushroom gravy from a can, oven french fries and way too many bowls of cereal for supper.  There was an attempt at broccoli hummus but I can't bring myself to eat anything that smells like foot.  Luckily A who is staying with me for a couple of weeks has no problem eating things that smell like foot (or farts as she likes to say).

A was kind enough to bring me jerusalem artichokes from her garden.  Maybe she thought I needed an intervention or she's feeling bad about all the hair that she's been leaving in the bathroom.  Either way I was more than happy to make soup out of them.   

jerusalem artichokes from roomy's garden 

farmer's onions

farmer's new potatoes

diced onions and garlic

simmering artichokes, onions, garlic, tomato & potato

pureed fall vegetables

September Soup(makes 10+ cups)

ingredients

2 cups diced jerusalem artichokes (scrubbed and washed peeling isn't necessary)
3 small cooking onions
3 cloves of garlic (local is best)
2 cups diced new potatoes
1 Tbsp sunflower oil (olive works too)4 cups canned diced tomatoes with juices (I used tomatoes from  I had frozen from the garden last season)
2 cups vegetable broth
1 tsp fresh rosemary (or dried from the garden)
2 tsp dried basil
1 tsp dried oregano
ground red, black & white pepper (for garnish)

Heat 1 tablespoon of sunflower oil in a large frying pan.  Dice onions and garlic.  Saute until soft.

Scrub and wash artichokes and potatoes.  Dice into small pieces and add to frying pan.  Saute until potatoes and artichokes for approximately 5 minutes.  Add tomatoes, vegetable broth & spices.  Simmer until potatoes and artichokes are tender.  Blend using a handheld blender until desired consistency is reached.  You could garnish with pepper and/or sunflower seeds or sunflower sprouts.

Or forget the blending add some carrots, brussel sprouts, cooked green lentils and/or barley and enjoy.