Simple Sunchoke Soup!

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I think I say this every time I make soup, but really, this soup is my favorite! Inspired by a restaurant down the street from my childhood home, Sycamore House, this ridiculously simple, blended soup can be enjoyed by all members of the family, even babies who are eating solids. Sunchokes look a lot like a knob of ginger, and can usually be found in Asian supermarkets year round or specialty grocery stories, like Whole Foods, in the cooler months. My kids LOVE sunchokes. They have a naturally nutty, creamy flavor so need very little seasoning and taste so good on their own. Nothing compares to what you’ll get at Sycamore House, but it’s a close second and was given a double thumbs up by my taste testers. Enjoy the recipe and do give this a try! For local peeps, I found these at H-Mart in Cary, a fun place to explore different foods with kids if you ever need an outing. Also, sunchokes really need to be peeled (an excellent job for little hands!) so look for ones with as few little bumps as possible. Easier said than done as a heads up!

Creamy Sunchoke Soup:

Serves:

2 adults and 2 kids with a serving or two left over

Ingredients:

  • 2 tablespoons butter
  • 3 cloves garlic, crushed
  • 1/2 sweet onion, diced
  • About 10 medium to large sunchokes, peeled and sliced (put in a bowl of water as you slice them give them a good rinse. )
  • 1 quart vegetable stock
  • 1/4 cup half and half or cream
  • Generous pinches of salt, pepper and nutmeg.
  • Small handful of fresh flat-leaf parsley, coarsely chopped (save some for garnish)

Method:

  • On medium high-heat, melt butter in a large soup pot. Add garlic and onion and cook until soft and fragrant.
  • Add rinsed sunchokes and cook for a few minutes more until sunchokes have started to soften and deepen in color.
  • Add stock and simmer for about 30 minutes until sunchokes are totally soft and mash-able.
  • Add the half and half then use an immersion blender to totally blend the soup.
  • Season with a generous amount of salt, pepper, nutmeg and chopped fresh parsley.

Note:

  • This is among the most basic of sunchoke recipes. There are so many other amazing ways to prepare them like this recipe from Bon Appetite (YUM) or this amazing dauphinois. If there was any goal to this blog it’d be to encourage you and your family to try adding some new foods to your repertoire such as these delightful sunchokes.

Thanks for reading.

-Addie

 

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