All that I have wanted to eat for the past two weeks is soup. Soup, soup, soup. The temperature has been in the teens, and there is about a foot plus of snow on our balcony right now…with more to come! When I saw sunchokes (Jerusalem artichokes) at the market, their warm, earthy flavor just made sense. They are a slow to grow tuber, not actually related to the artichoke at all (which is a thistle), but rather are related to the sunflower. They are usually harvested in the late fall or early winter. Sunchokes have the texture of a potato, with a thin, edible skin, and have a subtle artichoke essence that you can both smell and taste. When you roast them, the skin caramelizes and creates a nice depth of flavor in the soup. If you want something easy and hearty and rich for dinner to warm your belly, give this soup a try. These homely little tubers will steal your heart.
Roasted sunchoke soup with feta croutons…
7-10 small sunchokes, roasted
2 small cloves garlic, roasted
1 shallot, minced
2 cups vegetable broth
touch of cream
salt and pepper
truffle infused olive oil
salt and pepper
Preheat oven to 425 degrees. Rinse and scrub sunchokes clean. Cover both sunchokes and garlic in olive oil and place in the oven. Cook until fork tender. Allow to cool. Dice sunchokes. In a pan over medium heat, cook shallot until translucent. Add garlic and sunchokes. Then place sunchoke/shallot mixture in the blender with broth. Puree. Add cream, salt, and pepper to taste.
For croutons, cube bread. Cover in truffle oil, salt, and pepper. Then cover in crumbled feta cheese. Place in oven at above temperature, and toast. Turning regularly.
Serve soup with ample croutons on top.
I also added a small dollop of crème fraiche with a dash of cumin, it really complimented the earthy notes to this soup.
Stay warm, toast to each other, and share!