Photo: Andrew Olanoff/WFIU
You can garnish this soup with crab meat or diced raw sunchokes.
The Jerusalem Artichoke (also called a sunchoke) is neither from Jerusalem, nor does it look much like an artichoke — it’s actually a type of sunflower that grows in the eastern U.S. and is cultivated for its tuber which is used as a root vegetable.
Sunchoke Soup
Ingredients
- 2 ounces olive oil
- 2 onions
- 6 cloves garlic
- 2 pounds sunchokes
- 2 potatoes
- 1 apple, peeled and cored
- 5 sprigs thyme
- 1 bay leaf
- 3 quarts water
- 1 cup cream
- 1/4 teaspoon nutmeg
- salt and pepper to taste
Cooking Directions
- In a large pot on medium high, add the olive oil, onions, and garlic. Cook gently for about 3-4 min.
- Add herbs, sunchokes, potatoes, and water, simmer until veggies are very tender.
- Add the cream and bring to boil, then remove from the heat.
- Puree in blender until smooth. Pass through fine strainer. Season to taste then chill the soup in an ice bath.
