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Roasted Sunchoke Soup
Gina Marie Barone
45 minutes
4 servings
IntermediateI 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.
Total Steps
11
Ingredients
10
Tools Needed
5
Ingredients
- 3 cups vegetable stock
- dash heavy cream(optional)
- freshly cracked black pepper
- 2 medium yellow potatoes
- kosher salt
- extra virgin olive oil
- 1 pound fresh sunchokes
- 1 large shallot
- 2 cloves garlic
- 1 teaspoon dried herbs de provence
Instructions
1
Step 1
Preheat oven to 350°F.
2
Step 2
Toss sunchokes, garlic, and shallot with olive oil, salt, and pepper.
3
Step 3
25 minutes
Place the sunchoke mixture on a sheet pan and roast in the oven, stirring occasionally, until tender.
4
Step 4
20-25 minutes
Boil potatoes in salted water until fork tender. Drain.
5
Step 5
Once cooked, transfer the roasted sunchoke mixture back into the pot used for the potatoes.
6
Step 6
Add vegetable stock and puree with an immersion blender until desired consistency.
7
Step 7
Heat the blended soup through over medium-low heat, stirring constantly to prevent scorching.
8
Step 8
Optionally, stir in a dash of heavy cream.
9
Step 9
Taste the soup.
10
Step 10
Adjust seasoning with more salt and pepper as needed.
11
Step 11
Serve warm with bread as an appetizer or main course.
Tools & Equipment
oven
sheet pan
pot
immersion blender
mortar and pestle