Sunchoke Soup

This weekend, I helped with the harvest at my local community garden in Parkallen. As a thank you, the community garden organizers let me take home a bunch of tasty veggies. I brought home fresh mint, garden grown potatoes and garlic, and some Jerusalem artichokes, also known as sunchokes. Now, I’ve never heard of a sunchoke before yesterday, so as you can imagine, I got pretty excited to try this odd looking vegetable. Once I got home, I started doing some research:

According to Wikipedia, the sunchoke is often mistaken for a sunflower, because its stalk looks like a massive sunflower that is missing its flower. It grows just as tall as a sunflower and produces tubers that grow underground. The vegetable is starchy, like a potato, but a little sweeter and nuttier in flavour.  This root veggie is great to eat raw in salads, or roasted, boiled or steamed. This sounded like a soup veggie, to me!

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Here’s what the sunchoke looks like. DSC04856

It kind of looks like raw, fresh ginger, doesn’t it?

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In order to get all of the dirt out of its little knobs, I read that it’s easier to soak them before brushing them clean.

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It worked like a charm. They came out nice and shiny clean. DSC04860

Next, I chopped the sunchokes into little bite-sized morsels.

DSC04857For the soup, first things first was to brown some onions and garlic with butter in a pot.

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Once the onions were cooked, it was time to throw in the potatoes and sunchokes. DSC04862

Cover the whole thing with stock, and bring to a boil. DSC04863

Let it all boil and bubble away for 30 – 45 mins, or until the veggies start to fall apart. DSC04864

Throw the whole lot into your blender (or use an immersion blender, if you have one!)DSC04866

Adjust your seasoning, and voila! 20131006-142233.jpgTasty, creamy soup!

Jacquie’s Awesome Sunchoke Soup

You will need:

1 tablespoon butter

1 medium onion, diced

2 garlic gloves, crushed

1 pound of sunchokes, washed and cubed

2 medium sized potatoes, washed and cubed

2 cups of vegetable or chicken stock

In a large pot, melt butter and cook down onions and garlic until brown. Next, add sunchokes and potatoes. Cover with stock and bring to a rolling boil for 45 mins, until veggies begin to fall apart. Once cooked, blend soup in a blender, or use an immersion blender to puree the soup and to get rid of all the lumps. Serve with a sprinkle of cracked pepper on top. Enjoy!

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