Sunchoke Jerusalem Artichoke And Leek Soup With Mushrooms Recipes

SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP WITH MUSHROOMS

Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms image

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

Ingredients

2 tablespoons olive oil
2 large leek, halved lengthwise and thinly sliced crosswise
6 sunchokes, roughly chopped
3 stalks celery, chopped
1 large carrot, chopped
3 cloves garlic, minced
salt and ground black pepper to taste
2 bay leaves
½ bunch fresh tarragon, chopped
1 dash vermouth
5 cups vegetable broth
2 bunches watercress
2 tablespoons butter
2 cups chopped fresh mushrooms
½ bunch fresh tarragon, chopped

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

SUNCHOKE SOUP WITH PUMPKIN SEEDS

Sunchoke Soup with Pumpkin Seeds image

Categories Soup/Stew Milk/Cream Appetizer Sauté Vegetarian Low Cal High Fiber Dinner Lunch Leek Jerusalem Artichoke Fall Potluck Seed Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

8 cups water
1 1/2 teaspoons white wine vinegar
2 pounds Jerusalem artichokes (also called sunchokes)*
3 tablespoons butter
1 cup chopped onion
1 cup chopped leek (white and pale green parts only)
2 garlic cloves, chopped
7 cups (or more) vegetable broth
1/2 cup heavy whipping cream
Ground white pepper
Shelled pumpkin seeds, toasted
Pumpkin seed oil (optional)
Sautéed chanterelle mushrooms (optional garnish)

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.

More about "sunchoke jerusalem artichoke and leek soup with mushrooms recipes"

RECIPE SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP …

2016-05-15 Recipe - Sunchoke (Jerusalem Artichoke) and Leek Soup with MushroomsINGREDIENTS: 2 tablespoons olive oil 2 large leek, halved lengthwise and thinly sliced cr...
From youtube.com
Author Marlana Kimberlin
Views 36

See details

JERUSALEM ARTICHOKE (SUNCHOKE) SOUP – WE HEART LOCAL …

Pre-heat oven to 325 F on convection bake. Gently wash, peel and chop sunchoke in 1-inch pieces. Add sunchoke and garlic cloves to a medium bowl and toss with olive oil to lightly cover.
From weheartlocalbc.ca

See details

JERUSALEM ARTICHOKE AND LEEK SOUP - ASWEETLIFE

2010-01-05 Heat the oil in a large pot over a high flame. Add the onion, celery and leek and cook for 7 minutes while stirring. Add the Jerusalem artichoke, thyme and garlic and cook for another 7 minutes, and stir. Add 8 cups of …
From asweetlife.org

See details

MUSHROOM AND SUNCHOKE SOUP | TASTYCOOKERY

Put aside. Put margarine into a large stock pot and melt over medium-low heat. Add onion and cook completely soft, 7 to 10 minutes. Stir in the potato mixture and mushrooms. Add 1 teaspoon salt and water. Bring to simmer, stirring …
From tastycookery.com

See details

SAUTéED SUNCHOKE (JERUSALEM ARTICHOKE) AND …

sauted-sunchoke-jerusalem-artichoke-and image

2021-04-16 Instructions. Thinly slice the sunchokes and place them immediately in a medium sized saucepan filled with salted water. Place the saucepan on the stove and bring to a boil. Reduce to a simmer and cook for …
From gourmandeinthekitchen.com

See details

SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP WITH MUSHROOMS

2018-05-09 Directions. 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 …
From recipeler.com
Estimated Reading Time 2 mins
Calories 199 per serving

See details

SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP WITH MUSHROOMS

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.
From fooddiez.com

See details

JERUSALEM ARTICHOKE AND MUSHROOM RECIPES (14) - SUPERCOOK

Supercook found 14 jerusalem artichoke and mushroom recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list jerusalem artichoke and mushroom. Order by: Relevance. Relevance Least ingredients …
From supercook.com

See details

JERUSALEM ARTICHOKE SOUP WITH MUSHROOMS & WATERCRESS

2015-09-21 Place 2 tbsp of olive oil in a large saucepan over low heat and add the onions. Season the onions with salt and cook slowly, until soft. (Don't rush the onions by turning up the heat as the slow cooked onions are much sweeter and more flavorful.} Add the garlic and cook for a few minutes, until fragrant.
From deliciouseveryday.com

See details

SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP WITH MUSHROOMS

Apr 28, 2020 - This sunchoke and leek soup is topped with mushrooms cooked in butter and watercress for an tasty and warm meal.
From pinterest.co.uk

See details

MUSHROOM, LEEK AND JERUSALEM ARTICHOKE SOUP - VEGAN FOODS

The mushroom soup: 1. Fry the leek and onions in olive oil in a pot for about 8 minutes. 2. Add the grated roots, and continue to fry for about 5 minutes while mixing. 3. Add the rest of the vegetables (except the mushrooms), mix and season. 4. Add the …
From foodsdictionary.com

See details

SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP WITH MUSHROOMS

Jul 21, 2014 - This sunchoke and leek soup is topped with mushrooms cooked in butter and watercress for an tasty and warm meal.
From pinterest.com

See details

JERUSALEM ARTICHOKE SOUP RECIPE WITH MUSHROOMS

Mix under the Jerusalem artichokes and let them heat through for five minutes then add the mushroom slices. Season the soup with pepper and salt then stir under the vegetable stock and bring everything to a boil. Turn the heat down and let the soup simmer for about 25 minutes. Thereafter turn the heat off and let the soup cool down for 15 minutes.
From easy-healthy-recipes-for-kids.com

See details

SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP WITH MUSHROOMS

2020-04-26 2 cups: chopped fresh mushrooms 1/2 bunch: fresh tarragon, chopped Directions. 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 ...
From frinkfood.com

See details

SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP WITH MUSHROOMS

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.
From worldbestbutterrecipe.blogspot.com

See details

SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP WITH MUSHROOMS

2020-06-14 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.
From kuduisoh12.blogspot.com

See details