Sunchokes have a mild flavor reminiscent of water chestnuts or artichokes. This delicious soup is even better made the day before. Serves 8
- 2 lb. certified organically grown sunchokes
- 1 white or yellow certified organically grown onion
- 1 certified organically grown leek
- 3 garlic cloves
- ½ stick certified organically grown and GMO free Strauss Creamery unsalted butter
- 8 cups More than Gourmet vegetable stock
- ½ cup Rosehill heavy whipping cream
- Kosher salt
- Ground white pepper
- Castelmuro Kϋrbiskernöl Pure Pumpkin Seed Oil (optional for garnish)
Scrub the skin on the sunchokes very well to remove any dirt. Chop into roughly 1 inch sized pieces.
Chop the onion.
Chop the white and pale green parts of the leek.
Chop the garlic cloves.
In a large heavy pot, melt butter over medium heat. Mix in the chopped garlic, onion and leek. Sauté until softened, stirring frequently, about 10 minutes. Salt to taste.
Stir in the chopped sunchokes and sauté for 6 minutes, stirring occasionally. Raise the heat to high and add in the vegetable stock. Boil for 1 minute.
Cover and reduce heat to low. Cook for 50 minutes - 1 hour, or until the sunchokes are quite soft. Remove from heat.
Using a blender or food processor, puree the soup in batches. (When blending hot liquids, please hold the blender lid securely with a firm hand.) Puree until a very smooth consistency is reached.
Return the blended soup to the same pot to rewarm over medium-low heat. Add more vegetable stock if needed to achieve your desired consistency. Stir in the cream, salt and pepper to taste.
Serve garnished with a drizzle of pumpkin seed oil.