SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP WITH MUSHROOMS
Sunchokes are the root of a plant that is related to the sunflower. It tastes like sunflower seeds crossed with potato and contains inulin, an easily-soluble sugar. It is native to North America. Adding bacon bits wouldn't hurt or even roasted, salted sunflower seeds. Potatoes can be substituted for the sunchokes.
Provided by cameal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 5
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium heat. Cook and stir the leek in the hot oil until translucent, 5 to 7 minutes. Stir the sunchokes, celery, carrot, and garlic into the leeks. Season the mixture with salt and pepper. Add the bay leaves and 1/2 bunch chopped tarragon. Increase the heat to high; cook and stir until the vegetables are hot, 2 to 3 minutes.
- Pour the vermouth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the vegetable broth, reduce heat to medium-low, and bring the mixture to a simmer; cook until the vegetables are completely tender, about 30 minutes. Reserving a few sprigs for garnish, add the watercress to the soup; allow the watercress to wilt in the hot soup, about 5 minutes.
- While the soup simmers, melt the butter in a skillet over medium heat. Add the mushrooms to the melted butter, season with salt and pepper, and cook until completely tender, about 5 minutes. Stir in the remaining tarragon and set aside.
- Remove and discard the bay leaves. Reserve about 1/3 of the soup in a separate pot. Pour the other 2/3 of the soup into a blender in batches, filling the pitcher no more than halfway full. Holding the lid of the blender with towel, carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into the pot with the unblended portion. Serve in bowls, topping each with a large spoonful of the cooked mushrooms and a sprig of watercress.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 21.4 g, Cholesterol 12.2 mg, Fat 11 g, Fiber 3.9 g, Protein 6 g, SaturatedFat 3.7 g, Sodium 577.8 mg, Sugar 8.5 g
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Carly Copper
[email protected]This recipe sounds delicious.
Manik Mandal
[email protected]I can't wait to try this soup!
Bdgamar Bab
[email protected]This soup is perfect for a cold winter day.
Fidelis Luca
[email protected]I'll definitely be making this soup again.
Layek Talukder
[email protected]This soup is a must-try for anyone who loves hearty and flavorful soups.
Arefin Isalam
[email protected]This is a great recipe for a special occasion.
Jackline Mabihya
[email protected]I love this soup! It's so flavorful and comforting.
Meerab Munir
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!
Agharese Marvellous
[email protected]I'm not a big fan of sunchoke, but I really enjoyed this soup. The flavors are well-balanced and the soup is very creamy.
Umar Waseem
[email protected]This soup is easy to make and can be made ahead of time. I made it for a party and it was a big hit.
life Ahmed
[email protected]This soup is a great way to use up leftover vegetables. I had some sunchoke and Jerusalem artichoke that I needed to use up, and this soup was the perfect way to do it.
Shebaz Hussain
[email protected]I love the combination of flavors in this soup. The sunchoke and Jerusalem artichoke add a slightly sweet flavor, while the leek and mushrooms add a savory depth.
Shafuu Shah
[email protected]This soup is a delicious and hearty way to warm up on a cold day. The sunchoke, Jerusalem artichoke, and leek give it a unique and flavorful taste.