Best Silken Sunchoke Soup Recipes

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SUNCHOKE SOUP WITH GINGER OIL



Sunchoke Soup with Ginger Oil image

Sunchokes have the soft freshness of artichoke hearts with the earthiness of root vegetables-perfect for simmering with leeks and blending with butter for a rich, velvety soup. Plus, a finishing drizzle of ginger oil adds a nice kick!

Provided by Elise Kornack

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

2 leeks, green tops only
10 tablespoons cold unsalted butter, divided, cut into individual tablespoons
5 cloves garlic
1 quart water or vegetable stock, plus more as needed to thin soup
1 pound sunchokes, also called Jerusalem artichokes
2 bay leaves
kosher salt
4 ounces ginger
2/3 cup grapeseed oil

Steps:

  • Soup: Roughly chop dark green leek stalks. In a heavy-bottomed pot over medium-low heat, melt 3 tablespoons butter; then add leeks. Smash and peel garlic cloves and add them to the pot. (If you're using a Vitamix to pureé the soup later, you can leave garlic skins on.) Continue to cook leeks and garlic until soft, stirring occasionally, 2-3 minutes. Meanwhile, in a small saucepan over low heat, warm the water or stock.
  • Roughly chop unpeeled sunchokes to a uniform size, about 1-inch pieces. Set aside. Meanwhile, tilt the pot with the leeks to pool the butter. Place bay leaves on top of the butter so they lightly fry for about 5 seconds. Then stir and continue sautéing until there is less popping coming from the pot, 2-3 more minutes.
  • Ginger Oil: Slice unpeeled ginger into coins. Place in skillet over medium-high heat along with the oil. Heat until the ginger begins to fry, 2-3 minutes; fry for 1 minute, then turn off heat and set aside to cool. Once cool, store ginger and oil in a jar with a tight-fitting lid. (Ginger Oil can be made in advance; it will keep in jar, refrigerated, for two months.)When leeks are melted, remove from heat and season with a pinch of salt and stir. To the pot, add sunchokes and the warm water or stock. Turn heat to low and bring to a simmer. Once simmering, cook uncovered until the sunchokes are soft, 25-45 minutes. (Cooking time will depend on the freshness and water content of the sunchokes.)
  • When the sunchokes are soft and break apart, discard the bay leaves before adding the contents of the pot to a blender. (If you're using a high-speed blender such as Vitamix, you can leave the bay leaves in.) Replace the lid and blend on low speed to combine the ingredients; then slowly increase the blender speed to medium for 30 seconds. Turn speed back to low, remove the cap, and add the butter one piece at a time, so it emulsifies into the soup. When all of the butter has been emulsified, place the cap back on and purée at high speed for 30 seconds. (Optional: Pour soup through a fine-mesh strainer or chinois back into the pot for a more refined texture.)
  • Assembly: Taste soup and adjust seasoning. Ladle warm soup into bowls. Drizzle a spoonful of Ginger Oil on top and serve.

CREAM OF JERUSALEM ARTICHOKE/SUNCHOKE SOUP



Cream of Jerusalem Artichoke/Sunchoke Soup image

A creamy creation of Jerusalem artichokes and other fresh veggies to really bring out the flavor in this unique and delicious tuber.

Provided by Heirloom

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb jerusalem artichoke, peeled and cubed
1 lb yukon gold potato, washed and cubed
2 leeks, halved, rinsed and sliced
1 small yellow onion, diced
2 garlic cloves, minced
1 1/2 teaspoons sea salt
1 teaspoon cracked black pepper
1/2 cup cream
1.5 (50 ounce) containers chicken broth
1 tablespoon olive oil
5 ounces baby spinach leaves

Steps:

  • In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
  • Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes.
  • Add Jerusalem artichokes and potatoes and cook for 5 minutes.
  • Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
  • Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
  • Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
  • Stir in cream.
  • In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.

Nutrition Facts : Calories 290.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 22.1, Sodium 1786.2, Carbohydrate 37.2, Fiber 3.9, Sugar 10.8, Protein 12.4

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