Creamy Jerusalem Artichoke Soup

This soup is how I decided to use up the second half of my Jerusalem artichoke haul from the farmers market.   If you'd like some information on this fun, obscure ingredient, and an idea of how to eat them raw, I'll refer you to this previous post.  When cooked, the jerusalem artichoke takes on a beautiful earthy flavor (so those of you who love earthy flavors should consider it, QiuQiu's Parents!).  This soup was nice, subtle and easily slurpable.  The wine added a lovely depth of flavor and the sweet potato was a brilliant addition.  That Elizabeth Schneider sure knows her fun, obscure ingredients!  I didn't follow her recipe exactly, but it's a soup, so recipes are just guidelines anyway.  Below you'll find my modified version.

Creamy Jerusalem Artichoke Soup

2 tablespoons butter

2 medium celery stalks, chopped

4 - 5 shallots, minced

1 pound Jerusalem artichokes, scrubbed and cut into 1/2" pieces

1 small sweet potato, peeled and cut into 1/2" pieces

3/4 teaspoon ground coriander

4 cups vegetable broth

Salt and white pepper to taste

1/4 cup marsala wine

2 tablespoons flour

Whole milk to taste

Melt the butter in a heavy pot and cook the celery and shallots over low heat for 5 minutes, stirring.  Add the artichokes and potatoes along with the coriander and broth.  Bring to a boil, then reduce to a simmer and simmer partly covered for 25 minutes.  The vegetables should be tender.  Purée using your preferred method (mine is with the immersion blender!).

Season with salt and pepper.  Stir the wine into the flour, making sure the flour dissolves.  Add the wine mixture to the soup and bring to a boil.  Add the milk to taste.  Serve.