Roasted Sunchoke, Apple, and Onion Soup
By: Jameson Fink
Published: Monday, April 4, 2011 - 9:19pm

Ingredients




1 1/2 pounds Peeled Sunchokes
1/2 Large Sweet Onion
1 Apple
Vegetable Stock
Olive Oil
S&P

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 12 Puree in blender

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.