Jerusalem Artichoke Soup
Submitted By: Taz
Ingredients:
1 ½ lb Jerusalem Artichokes (AKA: Sunchoke) - cleaned
1 Medium Red Onion – sliced
1 clove Fresh Garlic – crushed
1 Bunch Fresh Thyme - tied
4-5 Cups Vegetable Stock - can substitute plain water
1 Cup Heavy Cream
4 Tbs Extra Virgin Olive Oil
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-OPTIONAL GARNISH-
Additional Fresh Thyme Leaves
Sourdough Croutons
Caramelized Shallots - heat 2 Tbs olive oil in a small skillet over lowest possible heat - Thinly slice 4 Large shallots and sweat (stirring regularly) until browned and slightly crispy
Preparation:
- Preheat oven to 450ºF
- Place ½ of the washed and dried Jerusalem Artichokes in a single layer on a baking sheet - Drizzle with 2 Tbs of the olive oil and season with kosher salt and fresh ground pepper to taste
- Roast Jerusalem artichokes on center rack until tender (apx 30-45 minutes) - Should be completely yielding to knife tip
- While Jerusalem artichokes are roasting - Slice the remaining Jerusalem artichokes into ½ inch slices - Place a medium/large pot over medium-high heat - Add 2 Tbs of olive oil - Add onion and garlic to the pan and season with kosher salt and fresh ground black pepper to taste - Sauté for 5-6 minutes - Add thyme and sliced (un-roasted) Jerusalem artichokes to the pan and stir to combine - Continue to sauté for 7-10 minutes
- Add 4 cups of the vegetable stock and bring to a simmer (adjust heat as necessary) -Allow to simmer for 25-30 minutes or until Jerusalem artichoke slices are soft (if liquid reduces too much while simmering, add the remaining cup of vegetable stock)
- Remove the roasted Jerusalem artichokes from the oven an rough chop them - Add to the soup mixture - Adjust seasoning - Remove thyme from the pot and add the heavy cream
- Using an immersion blender*, purée soup until smooth (can purée half leaving other half 'chunky' for a more 'rustic' texture if desired)
- Adjust seasoning and serve hot garnished with any or all of the optional garnish
- Serve alongside a 'hunk' of crusty bread or any 'seeded' or 'nutty' bread
* Transfer to a blender (in batches if necessary) as alternative
