Sunchoke Soup

A great Seasonal Soup - I find it better then Potato Leek Soup

Ingredients

2 pounds of Sunchokes, Scrubbed clean and dried

3 tablespoon Avocado Oil

2 medium onions diced

3 tablespoons of diced garlic

hand-full of fresh Italian Parsley, chopped

4 sprigs of Fresh Thyme

6 cups of homemade Chicken or Vegetable stock

1 cup of Cream

Salt & Pepper to taste

First up soak Sunchokes in water for a few hours prior to use.  I find this helps in the scrubbing and cleaning process.  Below are the sunchokes for our garden.  They are really easy to grow.

Chop Sunchokes, add oil, salt, pepper and Sunchokes to a bowl, toss, divide into two batches, 

one will go into a 400 degree oven to roast for about 45 minutes or until soft.

The balance will go into a large sauce pot with onions and garlic, over medium high heat, and cook for about 5 minutes. Next add stock, Thyme and Parsley.  Bring to a boil, reduce heat and simmer for about 45 minutes, until soft.

Once both batches are done, add roasted Sunchokes to sauce pot, stir, then puree entire batch and return to the pot. Place over medium heat and stir in cream, bring to almost to a boil then turn off heat.  Let sit for about 5 minutes then serve.  All you need with this soup is a great bread. 

Note: if you are canning the soup, omit the cream.  You can add the cream when you reheat and serve the soup.

Enjoy Cooking