With my post about Sunchokes on Kitchen Talk I thought I would post a soup I modified from http://www.cooksister.com/2006/01/jerusalm_artich.html.

Sorry I do not know the carb count, but I know this has tons of fiber...Also there seems to be some question of "real" carb count since Sunchokes (Jerusalem Artichokes) have no starch...Anyway, this was very good...

1/2 lb of Sunchokes trimed of knots, but not peeled (keep in vinegar water until you place them in the pot because they brown)
1/2 head of Cauliflower, cut up
1 diced carrot
2 or 3 stalks of celery with leaves for more flavor
1/4 cup chopped onion
1 or 2 cloves of garlic
salt and pepper to taste
1/2 cream
1/4 stick of butter
2 chicken bullion cubes
Good Quality Water to cover Veggies to Boil
Thickener of Choice (agar or other food gum)
1 Tbspn of Brandy to finish (optional)

1. In a 4 quart dutch oven pot I cook the sun chokes in enough water to cover them with about a tablespoon of vinegar until almost tender, about 10 minutes or so.
2. Then toss in the other veggies in pot as well as onion and garlic, and bullion cubes cover with more water and cook until everything is tender, and water is reduced a bit, about 15 more minutes.
3.This produces a great veggie broth that can be salted and peppered to taste. Then I toss it all in the blender, adding the cream and butter, and blend everything until it is a fine bisque.
4. Place back in stock pot and cook for about five minutes more then add food gum at the end to thicken and a table spoon or two of brandy to finish.

This makes about 6 big servings or 8 smaller servings. It tastes really good and I know the carb count is a bit high for everyday, but it is all veggies, no starch (sun chokes have inulin) and loaded with nutrients. If you think you can give a realistic count for the soup please let me know. If you have more info on Sun Chokes please let me know as well...

Thanks
Kellie