leek and jerusalem artichoke soup

This recipe came from Karen's Gage's mother who made this for special meals.

• 3 large leeks
• 2 tsp olive oil
• 2 c chopped onion
• 1/2 c chopped celery
• 1 clove garlic, chopped
• 1 lb jerusalem artichokes
• 3 10 1/2 oz low sodium chicken broth
• 1/2 tsp salt
• 1/2 tsp dried tarragon
• 1/8 tsp black pepper
• plain yogurt for topping
• chopped green onion for topping

1. Remove roots, outer leaves and tops of leeks. Rinse and chop vegetables.
   
2. Coat pan with cooking spray and oil on low to medium heat until hot. Add leeks, onion, celery and garlic. Saute 10 mins.
3. Add Jerusalem artichokes and saute 1 minute.
4. Add broth, tarragon and pepper.
   
5. Bring to boil, cover, reduce heat and simmer 30 mins.
6. Puree in blender.

Serve topped with yogurt and chopped green onions.