Name: Sunchoke Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tablespoons unsalted butter -; 1 cup chopped onion -; 2 celery stalks, chopped -; 2 large garlic cloves, chopped -; Salt, to taste -; 2 pounds Jerusalem artichokes, peeled and cut into chunks -; 1 quart chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free) -; Black pepper, to taste -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sunchoke Soup

1. 2 tablespoons unsalted butter -

2. 1 cup chopped onion -

3. 2 celery stalks, chopped -

4. 2 large garlic cloves, chopped -

5. Salt, to taste -

6. 2 pounds Jerusalem artichokes, peeled and cut into chunks -

7. 1 quart chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free) -

8. Black pepper, to taste -

How to cook deliciously - Sunchoke Soup

1. Stage

Sauté the onions, celery, then garlic: Heat the butter in a soup pot over medium-high heat until melted. Add the onions and celery and cook until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.

2. Stage

Add the sunchokes and stock: Add the sunchokes and your choice of stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the sunchokes begin to break down, 45 minutes to an hour.

3. Stage

Purée the soup and serve: Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot. Hold down the lid while blending. Alternatively, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add more salt to taste. Sprinkle with freshly ground black pepper before serving. Did you love the recipe? Give us some stars and leave a comment below!