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"I make this soup all the time when sunchokes are in season," says Rach. (The season for sunchokes is late fall to early spring.) It's creamy and delicious and so easy. To use as much of the precious sunchokes as possible, she slices and bakes the peel along with the potato peel. The resulting crispy garnish adds satisfying crunch to the soup. Another great topping is store-bought fried shallots. Use all of them together for the ultimate crunch!
Rach likes to get her sunchokes from Farmer Lee Jones. Here are some more amazing veggie-centric recipes that Lee and his team at The Culinary Vegetable Institute shared with us: Old-School Creamed Spinach with Fried Kalettes, Shaved Radish Salad and Smashed Jerusalem Artichokes.
Ingredients
- 1 pound (peeled weight) sunchokes (Jerusalem artichokes); reserve larger pieces of peel
- 1 lemon, halved
- 2 tablespoons EVOO
- 2 tablespoons butter
- 1 large onion, chopped
- 2 large cloves garlic, crushed
- Salt and white pepper
- A bundle of rosemary, tied with kitchen string
- 2 large russet potatoes, scrubbed, peeled and cubed; reserve larger pieces of peel
- Non-aerosol cooking spray
- 6 cups vegetable stock
- Fine sea salt
- ½ cup heavy cream
Yield
Serves: 4
Preparation
Place sunchokes in lemon water to soak.
Preheat oven to 425°F. Line a small baking sheet or ¼ sheet pan with parchment paper.
Heat oil and butter in soup pot and add onions, then add garlic, salt and white pepper and rosemary and soften, partially covered. Add potatoes, drain and add sunchokes and add stock. Bring to boil, reduce a bit and cook until tender, 25 to 30 minutes.
Meanwhile, thinly slice the sunchoke and potato peels into strips and place on prepared baking sheet. Dress with cooking spray and bake until very crisp, 7 to 8 minutes on each side, flipping once. Sprinkle with fine sea salt.
Remove the bundle of rosemary from soup. Using a stick blender, puree the soup until very smooth, add the cream and briefly combine. Serve soup topped with crispy peels.