Name: Jerusalem Artichoke Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lbs Jerusalem artichokes ((also known as sunchokes)); 2 tbsp olive oil; 1 whole onion, (minced); 1 tsp minced garlic; 2 1/2 cups vegetable stock ((if not vegan or vegetarian, you may substitute chicken stock)); 1 can full-fat coconut milk; Salt and black pepper; Pinch of cayenne; Chopped chestnuts or chopped pistachios for garnish ((optional)); Flavored oil for garnish ((optional - my friend Julie uses truffle oil))