1 lb peeled Jerusalem artichokes or other root vegetable, medium-diced
4 cups water or low-sodium chicken broth
1 bunch watercress, sorrel, Red Russian kale, or nettles, washed and chopped
Salt and pepper
½ cup heavy cream (optional)
Heat butter or oil in saucepan over medium heat.
Add onions; cook slowly, stirring occasionally, until they are translucent (don’t let them brown).
Add the Jerusalem artichokes and water or broth.
Bring to a boil, then reduce to a simmer and cook until the artichokes are soft when pierced with a fork, approximately 15 minutes.
Add the greens and cook them until they wilt, about 3 minutes.
If you’re using kale, let it cook about 5 minutes.
Puree the soup with an immersion blender (or in batches in a blender or food processor) until smooth.
Season to taste with salt and pepper.
Optional: You may pass soup through a strainer to take out the little bits and make it smoother. If you plan to do this step, you may also skip peeling the artichokes as the skins will strain out. For a creamy version, add heavy cream at the end and heat through.