Jerusalem Artichoke Soup

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            FOOD FUNNY
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Reader Joan Fahlgren knows that the only thing better than a food
funny is a true food funny:

When my younger son was about 4 years old we went camping on
what turned out to be a rather cold and rainy weekend. We went to
a restaurant for a meal and to warm up he ordered a cup of tea. When
it came it was too hot for him to drink so we suggested putting an
ice cube or two in to cool it off. He protested saying, "I don't want
water in my tea!"

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            TODAY'S RECIPE
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The tubers of a sunflower native to North America (Helianthus tuberosus)
can be eaten raw, roasted, boiled, or steamed. Having nothing to do
with the Middle East or the city of Jerusalem, the name is probably
a corruption of "girasole," the Italian name for sunflowers. They are
also marketed as sunchokes in the USA. Although not an everyday
item in most supermarkets, they can occasionally be found in finer
markets in Canada, the United States, and Europe (they're called
"topinambours" in French).

Jerusalem Artichoke Soup

1 lb (450 g) Jerusalem artichokes (sunchokes),
peeled and coarsely chopped
6 cups (1.5 L) water
3-4 scallions (spring onions), green and white parts, chopped
3 eggs, lightly beaten
1 Tbs (15 ml) chopped fresh dill or chives for garnish

Combine the Jerusalem artichokes and water in a pot and bring to
a boil. Reduce the heat and simmer covered until the sunchokes
are tender, about 20 minutes. Mash the sunchokes or puree the
soup in an electric blender or food processor. Add the scallions and
simmer 10 minutes. Mix about 1 cup (250 ml) of the soup into the
eggs, then pour the egg mixture into the soup, stirring until slightly
thickened - do not boil. Garnish with chopped fresh herbs. Serves
6 to 8.
Received on Tue Jan 17 06:12:22 2006