recipe courtesy of our dear neighbor Phyllis Bleiweis
Sunchokes are in their prime right now! We have been digging lots these little sweet starchy nuggets. They become sugary with cold weather and taste great in warm soups for this season.
Here’s Phyllis’ version of a creamy sunchoke soup:
8 oz sunchokes (Jerusalem artichokes), peeled and boiled for 12 to 15 minutes
1/4 tsp prepared mustard
3 Tablespoons lemon juice
2-3 cloves garlic, minced
Salt and Pepper
3 Tablespoons flour
3 Tablespoons butter
2 cups hot vegetable or chicken broth
1 cup milk or light cream
Puree first 5 ingredients. Make roux with butter and flour. After cooking for a few minutes, slowly add 2 cups broth, stirring until smooth. Cook 10 minutes. Stir into puree, thin with milk or cream. Correct seasonings and heat through.