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Sunchoke Soup

Sunchokes are also known as Jerusalem artichokes or topinambour. The plant is a species of sunflower native to eastern North America and quite easy to grow. Sunchokes are great raw in salads, make a delicious soup as this one or a delicious gratin.

Sunchoke Soup

Yield: 4

Ingredients:

  • 1 lemon (to keep veggies from browning while cutting them)
  • 2 pounds sunchokes (Jerusalem artichoke), peeled & chopped
  • 1 celery root, peeled and chopped
  • 2 small onions, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • half bottle dry white wine
  • 2 cups vegetable bouillon
  • 1 cup soy cream
  • thyme
  • nutmeg (optional but nice)

Peeled sunchoke

Directions:

  1. Saute the onions and garlic in oil in a soup pot.
  2. Add the root veggies and thyme, then add the vegetable bouillon.
  3. Simmer until root veggies are soft.
  4. Puree to a smooth consistency and use the wine and soy cream to thin the soup as you puree it.
  5. Add the nutmeg, and season with salt and white pepper as desired.
  6. We garnished the soup with pumpkin and sunflower seeds.

 

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One Response to “Sunchoke Soup”

  1. Katie Blank says:

    This recipe turned out fantastic. I do love my garlic and added a couple extra cloves–giving this soup a little bit of heat! Really good for a rainy spring day.

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