Recipes
Aug 10, 2014

Recipe: Smooth sunchoke soup

By: Julie Van Rosendaal
Recipe: Smooth sunchoke soup

Add sunchokes to this tasty soup recipe. Author: Kamil Bialous & Clinton Hussey

Recipes
Aug 10, 2014

Recipe: Smooth sunchoke soup

By: Julie Van Rosendaal

A light and delicious soup using sunchokes (a.k.a Jerusalem artichoke), a tuber species native to eastern North America.

sunchoke-soup.jpg

Ingredients

  • 2 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil 1 small onion, chopped
  • 1 large leek (white part only), thinly sliced
  • 2 to 3 cloves garlic, peeled and minced
  • 1 lb sunchokes, peeled and cut into chunks
  • 2 small potatoes, peeled and cut into chunks
  • 4 cups chicken broth
  • 2 cups water
  • Salt and freshly ground black pepper to taste
  • 1/2 cup whipping cream or half and half chopped fresh chives or garlic scapes for garnish


Directions
1 In a large saucepan, heat the butter and oil over medium-high heat.

2 Add the onion and leek and saute for 4 to 5 minutes, until soft; add the garlic and cook for another minute. Add the sunchokes, potatoes, chicken broth and water. Bring to a simmer and cook until the sunchokes are very tender, about 45 minutes.

3 Puree the soup in the pot with an immersion blender, or carefully transfer in batches to a blender and purée until smooth.

4 Season with salt and pepper; stir in the cream. Serve hot, warm or chilled, topped with chives or garlic scapes and an extra drizzle of olive oil.

Serves 4 to 6

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Recipe: Smooth sunchoke soup