Greg and I played hooky one day and snuck out to the Santa Monica Farmer’s Market. If you are in the Los Angeles area on a Wednesday I suggest you add this to your itinerary. There are so many interesting fruit and vegetables that are sold there as well as ones that you can find at your local supermarket but the quality and smells are amazing. Anyway, I picked up a bunch of Jerusalem Artichokes and really intended to roast them. Once it was sitting in my refrigerator for a few days I decided to make this amazing Jerusalem Artichoke Pear Soup. Jerusalem artichoke has a sweetness to it that the pears complement perfectly. This pureed soup needed some texture so I combined sweet and salty and add a combination of roasted salted sunflower seeds and white raisins. Jerusalem Artichokes are actually from the same family as sunflowers so they are a perfect fit.
This soup is very rich and gourmet. If you have company that you need to impress I recommend you serve this.
- 2 lb jerusalem artichoke scrubbed and cut into large chunks
- 2 bosc pears cut into chunks
- 1 large onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt to taste
- Enough water to cover vegetables
- ½ cup white raisins
- ½ cup salted roasted sunflower seeds
- Add olive oil and onions to a pot and saute until translucent
- Add the garlic and saute until fragrant about 30 seconds
- Add the rest of the ingredients and salt and cook until soft
- Puree until smooth
- To make the garnish process the raisins and sunflower seeds in the food processor and sprinkle on top. If you are making this ahead of time, process the separately so that the seeds don't get soggy.