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.
Total Steps
12
Ingredients
11
Tools Needed
6
Related Article
http://www.kitschenfeast.blogspot.comIngredients
- 1.5 pounds Peeled Sunchokes
- 1/2 Large Sweet Onion
- 1 Apple
- 4 cups Vegetable Stock
- Olive Oil
- Salt and Pepper
- Chives(optional)
- Thinly Sliced Apple(optional)
- Cream(optional)
- Thyme(optional)
- Cumin(optional)
Instructions
Step 1
Preheat oven to 400 degrees.
Step 2
Peel sunchokes and cut into die-sized pieces.
Step 3
Large dice onion.
Step 4
Slice apple in half lengthwise and core.
Step 5
Toss sunchokes, onion, and apple in olive oil and place on a sheet pan on the bottom rack.
Step 6
Set timer for 20 minutes and then shake the pan.
Step 7
After the initial 20 minutes, shake the pan and check more frequently.
Step 8
Remove apples from the pan when soft, let them cool, then peel them.
Step 9
Continue roasting sunchokes and onion until some of the onion starts to char.
Step 10
Add the roasted vegetables to 4 cups of vegetable stock.
Step 11
Heat the mixture until the sunchokes are soft; they may already be soft from roasting.
Step 12
Puree the soup in a blender.