Roasted Sunchoke, Apple, and Onion Soup
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.