Sunchoke Soup Recipe

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Helena del Pesco provided us with one of her go-to Thanksgiving recipes for sunchoke soup.

What's a sunchoke you ask? It's a knobby, root vegetable that's in season in the fall. They are actually related to sunflowers, have an earthy, nutty flavor and are comparable to potatoes. Just be careful, they are also nicknamed 'fartichokes!'

Sunchoke Soup

Ingredients:

  • 1/4 cup unsalted butter
  • 8 leeks, white and light green parts only, cleaned and sliced 
  • 2 medium russet potatoes, peeled and thinly sliced
  • 5 lbs sunchokes (aka Jerusalem artichoke), scrubbed very clean
  • 1 tablespoon coarse salt
  • 6 cups chicken broth
  • 1 cup heavy cream
  • Pinch of freshly grated nutmeg
  • Freshly ground white peppercorns
  • Fried sunchoke chips and pomegranate seeds for garnish

Directions:

  1. Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soften, about 10 minutes. Add potatoes, sunchokes, salt, and broth; simmer until potatoes are tender, about 30 minutes.
  2. Transfer mixture to the jar of a powerful blender; blend until smooth.  Add heavy cream and nutmeg; season with white pepper.
  3. Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with sunchoke chips and pomegranite.