Best 5 Sunchoke Soup Bon Appetit Recipes

SUNCHOKE SOUP

Steps:

• Place the sunchokes in a colander and rinse under running water. Using a kitchen brush, lightly brush them to get rid of the soil on them, if there is any. Cut into 1-inch cubes and set aside.
• Heat butter in a large Dutch oven (or any heavy bottom pan) in medium heat. Add in the onion and celery. Cook, stirring frequently, until softened, 5-7 minutes.
• Add in the salt, pepper, stock, water, and sunchokes. Give it a stir. Bring it to a boil. Turn down the heat and let it simmer for 45-50 minutes or until sunchokes are easily pierced when inserted with a knife.
• In a blender, puree the soup in 2 batches until smooth. Return the soup to the pan and reheat over medium heat.
• Taste for seasoning and add in if necessary.
• Ladle into bowls. If prefered, top each bowl with kale chips and sesame seeds.

SUNCHOKE SOUP WITH GINGER OIL

Steps:

• Soup: Roughly chop dark green leek stalks. In a heavy-bottomed pot over medium-low heat, melt 3 tablespoons butter; then add leeks. Smash and peel garlic cloves and add them to the pot. (If you're using a Vitamix to pureé the soup later, you can leave garlic skins on.) Continue to cook leeks and garlic until soft, stirring occasionally, 2-3 minutes. Meanwhile, in a small saucepan over low heat, warm the water or stock.
• Roughly chop unpeeled sunchokes to a uniform size, about 1-inch pieces. Set aside. Meanwhile, tilt the pot with the leeks to pool the butter. Place bay leaves on top of the butter so they lightly fry for about 5 seconds. Then stir and continue sautéing until there is less popping coming from the pot, 2-3 more minutes.
• Ginger Oil: Slice unpeeled ginger into coins. Place in skillet over medium-high heat along with the oil. Heat until the ginger begins to fry, 2-3 minutes; fry for 1 minute, then turn off heat and set aside to cool. Once cool, store ginger and oil in a jar with a tight-fitting lid. (Ginger Oil can be made in advance; it will keep in jar, refrigerated, for two months.)When leeks are melted, remove from heat and season with a pinch of salt and stir. To the pot, add sunchokes and the warm water or stock. Turn heat to low and bring to a simmer. Once simmering, cook uncovered until the sunchokes are soft, 25-45 minutes. (Cooking time will depend on the freshness and water content of the sunchokes.)
• When the sunchokes are soft and break apart, discard the bay leaves before adding the contents of the pot to a blender. (If you're using a high-speed blender such as Vitamix, you can leave the bay leaves in.) Replace the lid and blend on low speed to combine the ingredients; then slowly increase the blender speed to medium for 30 seconds. Turn speed back to low, remove the cap, and add the butter one piece at a time, so it emulsifies into the soup. When all of the butter has been emulsified, place the cap back on and purée at high speed for 30 seconds. (Optional: Pour soup through a fine-mesh strainer or chinois back into the pot for a more refined texture.)
• Assembly: Taste soup and adjust seasoning. Ladle warm soup into bowls. Drizzle a spoonful of Ginger Oil on top and serve.

ROASTED SUNCHOKE WITH CREAMY GOAT CHEESE

Steps:

• Spread the sunchokes out evenly on a baking sheet. Season generously with salt and pepper and drizzle with 1/4 cup olive oil. Mix them around with your hands so everything gets evenly coated.
• Slice off the top part of the head of garlic to expose a small amount of the cloves. Place the head, root-side down, in a piece of aluminum foil. Season the top cut part with salt and pepper and drizzle with 1 tablespoon olive oil. Wrap the garlic in the foil, creating a package, and place it on the baking sheet with the sunchokes. Roast until the sunchokes are brown and slightly tender, 45 to 50 minutes.
• While the sunchokes are still hot, smash them with a potato masher or fork. They should be smashed but not completely mashed up.
• In a large bowl, combine the goat cheese, chives, a generous pinch of salt and pepper and the remaining 2 tablespoon olive oil. Add the smashed sunchokes. Take the garlic out of the foil. Squeeze the bulb so that the roasted cloves come out of the skins and fall into the bowl with the goat cheese and sunchokes. Stir it all up until the ingredients are blended and the sunchokes well coated. Serve immediately.

SILKEN SUNCHOKE SOUP

Steps:

• What To Do 1. Set a small pot of water over high heat and bring to a boil. Add lentils and pinch salt and simmer until lentils are just tender, about 15 minutes. Drain. 2. Meanwhile, make soup: Set a deep pot over medium heat and swirl in 2 tablespoons oil. Add onions, leeks, shallots, garlic and celery. Sweat until softened and translucent, 3-4 minutes. Add sunchokes and sweat until slightly softened, 1-2 minutes more. 3. Add enough stock to just cover vegetables and raise heat to high. Wrap spices and ginger in cheesecloth, secure with kitchen twine and add sachet to pot. Once soup comes to a boil, reduce heat to medium-high and simmer steadily until sunchokes are fork-tender, 20-30 minutes. 4. While vegetables simmer, assemble garnish: Peel and cut reserved sunchokes into ¼-inch dice. Set a medium pan over medium heat and swirl in remaining oil. Once hot, sauté diced sunchokes until tender and golden all over, about 5 minutes. 5. Mix sautéed sunchokes with cooked lentils, apples and chives. Season with salt to taste. Set aside. 6. Once vegetables have simmered, set a sieve over a large bowl and pour soup through to separate vegetables from stock. Discard sachet and reserve stock. In a food processor, purée vegetables until smooth. 7. Return puréed vegetables to pot and stir in enough stock to create a loose yet creamy consistency. Bring mixture back to a simmer and season with salt and white pepper to taste. 8. To serve, ladle soup into bowls and place a large spoonful of sunchoke-apple-lentil garnish in center of each bowl.

SUNCHOKE SOUP WITH PUMPKIN SEEDS

Steps:

• Mix 8 cups water and vinegar in large bowl. Working with 1 Jerusalem artichoke at a time, peel and place in vinegar water to prevent discoloration. Set aside.
• Melt butter in heavy large pot over medium heat. Add onion, leek, and garlic; sprinkle with salt and sauté until soft and translucent, stirring often, about 12 minutes. Drain artichokes; rinse well and drain again. Cut into 1-inch pieces. Add to onion mixture and sauté 5 minutes. Add 7 cups vegetable broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until artichokes are very tender, about 1 hour. Cool slightly.
• Working in batches, puree soup in blender until very smooth. Return to pot. Rewarm soup, adding more broth by 1/4 cupfuls if needed to thin. Stir in cream and season to taste with salt and white pepper. do ahead Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing. Divide soup among bowls and garnish with toasted pumpkin seeds; top with a drizzle of pumpkin seed oil and some sautéed mushrooms, if desired.
• Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets.