Sunchoke Soup

Sunchokes are something like a potato but an ingredient all their own, lending a nutty flavor and silky texture to a soup. Should you not have any sunchokes this soup can be made with potatoes to satisfactory results.

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1 onion, sliced thinly
3 cloves garlic, minced
1 cup dry white wine
2 lbs sunchokes, scrubbed and roughly chopped
4 quarts water or stock
1/2 cup heavy cream
2 sprigs rosemary, needles picked
1 lemon zest and juice
1 orange, zest and juice


  1. In a soup pot, heat a glug of olive oil over medium heat until shimmering
  2. Add the onions and garlic with a big pinch of salt and several grinds of black pepper
  3. Sweat until the onions are soft but not browning
  4. Add the white wine and reduce until almost dry
  5. Add the sunchokes and water with another big pinch of salt and increase the heat to high
  6. Bring to a boil, reduce to a simmer, and cook until the sunchokes are tender
  7. Remove from the heat and blend until silky smooth
  8. Whisk in the citrus juice, taste, and adjust the seasoning as desired
  9. While the soup is cooking, heat 1/4 cup of olive oil over medium heat until shimmery
  10. Remove from the heat and add the rosemary needles and citrus zest and let steep for 10 minutes
  11. To serve, divvy the soup between bowls and top with a hefty spoonful of the citrus rosemary oil