This comes from the CSA inspired cookbook, From Asparagus to Zucchini. And it certainly deserves the name “righteous”. This soup is GOOD! Ashley even said, “Wow, that is MUCH better than I expected”. I did not strain mine, so it was thick and hearty. It reminded both of us of Cream of Mushroom and it seems like it would take well to mushrooms or many other vegetables you’d like to add. Hope you give it a shot and have the same positive reaction.
2 lbs sunchokes
3 TBSP olive oil, divided
1/2 cup finely cut shallots
4 cups veggie or chicken stock
2 cups heavy cream
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1-2 TBSP chopped parsley
Heat oven to 400 degrees. Soak sunchokes in cold water for a few minutes to loosen up any remaining soil. Scrub clean and and allow to dry.
Cut sunchokes into like size chunks. Place in roasting pan, drizzle with 2 TSBP olive oil and roll around to coat. Roast until tender, 20-30 minutes (depending on size).
Heat remaining oil in a soup pot. Add shallots (or other onion) and saute until tender but not brown. Add roasted chokes and stock, bring to simmer and cook until chokes are soft and falling apart, about 10 minutes.
Puree the soup with an immersion blender or in the food processor. (I used a regular blender just fine). For a smoother soup, pass through a fine strainer back into the pot. Bypass strainer if you prefer heartier soups. Add cream, salt, pepper and nutmeg and cook gently–without boiling– for 10 minutes. Adjust seasonings to taste, garnish with parsley and enjoy!