Roasted Sunchoke Soup
I came across these lovely Sunchokes in the grocery store. They are pretty versatile, you can eat them raw, roast them or boil them. They have a wonderful artichoke flavor, though not an artichoke at all. They are the root of the sunflower plant. Give them a try! You will be pleasantly surprised. Add them to your roasted vegetable medley for a nice side dish. Thrill all the vegetarians in your life with this yummy vegetable! They are available from about October to March. A great source of iron. Leave the skins on for extra nutrients and texture.
This recipe contains sunchokes, shallots, fresh garlic, herbs de province, olive oil (extra virgin), salt (kosher), black pepper, potatoes (yukon gold), vegetable stock, heavy cream
4-6 servings servings
Prep time: 15 min
Cook time: 40 min
- 1 lb Fresh Sunchokes, scrubbed and cut into large pieces
- 1 Large Shallot, cut in half, leave skin on
- 2 Cloves Garlic, skin on
- 1 tsp. Dried Herbs de Provence, crushed in a mortar and pestle
- Extra Virgin Olive Oil, for roasting
- Kosher Salt
- Freshly Cracked Black Pepper
- 2 Medium Yellow Potatoes, scrubbed and cut in half
- 3 Cups Vegetable Stock
- Heavy Cream, dash
- 1. Preheat oven to 350.
- 2. Toss sunchokes, garlic,and shallot in olive oil, salt and pepper.
- 3. Place on a sheet pan and roast in the oven, about 25 minutes-- until tender, stirring occaisionally.
- 4. Boil potatoes in salted water until fork tender, about 20-25 minutes. Drain.
- 5. When everything is cooked, place back into pot that potatoes cooked in.
- 6. Add vegetable stock, puree with an immersion "hand" blender until desired consistency.
- 7. Heat blended soup through over medium-low heat, stirring. Don't scorch!
- 8. Add a dash of cream if desired.
- 9. Taste!
- 10. Add more salt and pepper if needed.
- 11. Serve with some nice bread as an appetiser or main course.