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