top of page
Three White Coats
Sunchoke soup
INGREDIENTS
(4-6 servings)
-
leek (2)
-
garlic (3 cloves)
-
fennel (1 bulb)
-
mushrooms (1/4 lb)
-
sunchokes (1/2 lb)
METHOD
-
In a large pot, heat extra virgin olive oil over medium heat. Add leeks, garlic, fennel, mushrooms, and sliced sunchokes. Add a little bit of salt and saute for 5-10 minutes.
-
Add 6 cups of water or vegetable stock and bring to a boil. Turn down the heat to low, cover the pot and simmer for about 20 minutes or until the sunchokes are tender.
-
Using a blender, puree the soup until velvety smooth. Add salt and pepper to taste and garnish with your favorite herbs (thyme and tarragon work really well).
bottom of page