Total Calories: 255
Put 1/4 cup of the broth and the leeks, onion, celery, shallots, and garlic in a large pot and over medium heat. Cook, stirring occasionally, for about 5 minutes. Do not brown the vegetables. Stir in the sunchokes and the remaining 73/4 cups of broth. Increase the heat to medium-high and bring to a simmer. Stir in the soymilk and return to a simmer. Cook for 20 minutes, using a ladle to skim off any foam that forms at the surface. Discard the foam.
Transfer the soup to a blender and process on high speed until smooth. You may need to process the soup in batches depending on the size of your blender. Serve immediately, topped with the croutons and watercress.
Note: Sunchokes are also known as jerusalem artichokes. Because they turn brown quickly after they are peeled, it’s best to cook them as soon as possible.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.