Roasted Sunchoke, Apple, and Onion Soup

Preparation

1
Preheat oven to 400 degrees
2
Peel sunchokes (best you can but don't obsess) and cut into die-sized pieces
3
Large dice onion
4
Slice apple in half lengthwise and core
5
Toss all three in olive oil and place on a sheet pan on the bottom rack
6
Set timer for 20 mins and then shake pan
7
After that, shake and check more frequently
8
Remove apples when soft and let cool then peel
9
Leave sunchokes and onion in until some of the onion start to char
10
Add roasted vegetables to 4 cups liquid (stock)
11
Heat until sunchokes are soft; they may already be from the roasting

 



About

Peeling sunchokes is awful. So don't get too obsessive with getting them perfect; you never will. Work with a chef knife to square off pieces and then go at them with the peeler. The amount of stock needed depends on how thick or thin you want the soup; I would say start with three cups and then thin it out from there. Also, I have no idea what the amount of sunchokes I had so I'm guessing after I peeled I had 1.5 pounds. As long as you have a roasting pan containing a majority of sunchokes, then onion, then apple, you're golden. I garnish with chives and thinly sliced apple. This soup is vegan but if you wanted to add a touch of cream that would be great. I also think thyme would be nice. Or add cumin.

Yield:

12.0 servings

Added:

Monday, April 4, 2011 - 9:19pm

Creator:

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