Sunchoke Soup

Sunchoke Soup

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.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s