Inspired by Jenniewho told me to consider sunchokes for a soup, and I took it from there – so thanks to Jennie for such a brilliant idea!
2 garlic cloves, minced
1 teaspoon fresh thyme, plus more for garnish
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 pounds sunchokes
3-4 cups vegetable stock
1 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
2 teaspoons freshly squeezed lemon juice
Freshly grated Parmigiano-Reggiano (optional)
Caramelized onions for garnish (optional)
1. In a medium pot, over medium heat, warm the olive oil until it is shimmering. Add the garlic and thyme and cook for 1 minute, releasing their flavors.
2. Add the sunchokes, stock, the rest of the olive oil, and salt. Bring to a boil, cover, reduce heat to low and simmer for an hour, until sunchokes are soft and are practically falling apart. If some of the tubers refuse to fall apart, cut them into smaller chunks with a knife.
3. With an immersion blender, puree the soup until smooth. Ladle into bowls and serve with caramelized onions, extra drizzled olive oil, grated cheese and thyme.
sunchoke soup originally published on sassyradish.com
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