Roasted Sunchoke Soup

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, garlic (fresh), herbes de provence, 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