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The following recipe was first featured in Boston Organics Newsletter number 14 of the year 2011, which you should be able to find online at http://www.bostonorganics.com/newsletter/2011/news_14.html.
1/4 cup butter2 onions, minced1 pound sunchokes, roughly chopped (no need to peel, just scrub well)2 large or 4 small potatoes, peeled and cubed very small2 tablespoons brandy1 tablespoon all-purpose flour3 cups chicken or vegetable broth3/4 cup half and halfsalt and pepper to taste
1/4 cup chopped fresh parsley, for garnish (optional)
Melt the butter in a large pan over medium heat until foamy. Add the onions, sunchokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes, or until vegetables are soft, but stir often so they don’t stick. Stir in the flour and 1 tablespoon of the brandy, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock to desired consistency, possibly up to a cup. Return to the pan, add the half and half and season well with salt and freshly ground black pepper, then reheat. Finish with another tablespoon of brandy stirred in (optional, but worth it). Sprinkle with the chopped parsley for serving, if desired. Delicious served with a nice warm whole wheat baguette!
Adapted by our customer Pamela in Belmont from All Recipes (Find the original online at http://allrecipes.com//Recipe/cream-of-jerusalem-artichoke-soup/Detail.aspx)