Updated: Apr 27
A great Seasonal Soup - I find it better then Potato Leek Soup
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 saucepot with onions and garlic, over medium-high heat, and cook for about 5 minutes. Next add the 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 saucepot, stir, then puree the entire batch and return to the pot. Place over medium heat and stir in cream, bring to almost to a boil then turn off the heat. Let sit for about 5 minutes then serve. All you need with this soup is a loaf of great bread.
Note: if you are canning the soup, omit the cream. You can add the cream when you reheat and serve the soup.