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Saturday, March 7, 2015

Creamy Sunchoke Soup

We still have time for one more soup before the weather gets better in Chicago!

Sunchokes, also known as Jerusalem Artichokes, are neither an artichoke nor do they come from Jerusalem. They are a species of sunflower native to North America. Jerusalem artichokes were first cultivated by Native Americans before the arrival of the Europeans.
The flower of the sunchoke plant is yellow and the tubers (edible part of the plant) is elongated an uneven.
The flavor of sunchokes resembles the artichoke and cardoon, sweet and nutty. It is now one of my favorite veggies for its versatility and delicate flavor. You can roast, boil, sauté them or simply slice and eat raw. Also, they have many health benefits and are recommended as a potato substitute for diabetics.

Try this soup, I promise you will not regret it and will add it to your easy-to-make delicious


Serves 4

1 lb Sunchokes (peeled and cubed)
1 sunchoke (to garnish) (peeled and sliced)
1 large shallot (chopped)
1 yukon gold potato (peeled and cubed)
4 tablespoons butter
4 tablespoons of extra virgin olive oil
3 cups of vegetable stock
red pepper

Heat butter and 1 tablespoon of olive oil in a large pot over medium heat and add shallots. Cook for 2-3 minutes and add sunchokes and potatoes. Cook for 2 minutes and add vegetable stock. Bring to a boil and cook covered over low heat for 30 minutes.
Transfer to blender, season with salt and blend until creamy.

Serve warm in individual bowls and garnish with freshly ground red pepper and fried sunchokes.
To fry sunchokes, heat 3 tablespoons of olive oil in a sauté pan over high heat. Add thinly sliced sunchokes and cook over medium heat until golden brown and crispy. Transfer to a paper towel and season with salt.


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