Recipes

Sunchoke and Garlic Soup

  • 1 lb. sunchokes
  • 3 large garlic cloves, diced
  • 4 Tbs butter
  • 4 cups soup (chicken or vegetable) stock
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • salt and pepper

Prepare sunchokes by scrubbing and peeling off any dark blemishes. Slice into 1 inch pieces.

Melt butter in a large pot over medium heat. Add garlic and saute for 4-5 minutes. Add sunchokes and stir. Add thyme, a pinch of salt and several grinds of black pepper. Cook for 5 minutes. Stir frequently.

Add soup stock and bay leaf. Bring to a boil and immediately reduce heat to maintain a low simmer. Cover and cook for 20-30 minutes, until sunchokes are easily pierced with a fork.

Remove bay leaf. Puree mixture in batches using a blender.

Return soup to pot and add cream. Adjust salt and pepper to taste.

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