Roasted Sunchoke Soup
Ingredients
1# 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
Preparation
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.
.
About
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.
Other Names:
Jerusalem Artichoke
Yield:
4-6 servings
Added:
Tuesday, January 10, 2012 - 3:02pm
