Sunchoked

Piles of these odd looking beauties can be found all winter long at the Seattle farmer’s markets.  Beneath their warty exterior is a potato like root vegetable that makes an exquisite soup.

Again this recipe is proportional.

  • Sunchokes 2 pounds, peeled and rough chopped
  • Garlic 2 cloves, minced
  • Shallot 1 minced
  • Onion 1/2 minced
  • Stock 2-3 cups, reserve additional to adjust final texture of the soup
  • Bay Leaf
  • Thyme

Carefully peel the the roots.  All of the bumps and lumps make this no easy task.  Mind your fingers.  Peelers have been known to nick a fingertip or two in the preparation of this soup.

Sweat the garlic, shallot, and onion.  Add the sunchoke.  Sautée for a few minutes to soften.  Cover with stock.  Puree once the veg is tender.  Remove the bay leaf for you begin emulsifying the soup.

Alternatively the ‘chokes can be left unpeeled, scrubbed thoroughly, and sliced micro thin on the mandolin for homemade chips. These make the most delicious chips when seasoned with thyme and sale.

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