Sunchoke Soup Recipes

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SUNCHOKE AND SAUSAGE SOUP



Sunchoke and Sausage Soup image

This soup combines the wonderful flavors of leeks, spinach, Jerusalem artichokes (sunchokes), turkey sausage, garlic, parsley, celery, and potatoes. Serve it on a cold evening with a hearty chunk of bread and a hot apple toddy.

Provided by SerenaBloom

Categories     Vegetable Soup

Time 2h

Yield 10

Number Of Ingredients 18

4 slices turkey bacon, diced
1 (16 ounce) package turkey sausage, casings discarded, coarsely chopped
1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices
6 small white potatoes, peeled and halved
3 stalks celery, diced
½ large onion, diced
1 leek, white and light green parts only, chopped
3 cups chopped fresh spinach
2 cloves garlic, minced
1 quart chicken stock
½ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 pinch cayenne pepper
1 pinch ground paprika
salt and pepper to taste
¼ cup all-purpose flour
1 cup water

Steps:

  • Place the turkey bacon, turkey sausage, artichokes, potatoes, celery, onion, leek, spinach, and garlic into a large saucepan. Pour in the chicken stock, and season with parsley, basil, oregano, cayenne pepper, paprika, salt, and pepper. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 45 minutes.
  • Stir the flour into the water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 30 g, Cholesterol 37.8 mg, Fat 5.8 g, Fiber 4.1 g, Protein 12.9 g, SaturatedFat 1.6 g, Sodium 737.3 mg, Sugar 6.8 g

SUNCHOKE SOUP



Sunchoke Soup image

Are you ready to up your soup game this fall? If so, you are at the right place, because we are making sunchoke soup. This vegetarian and gluten-free sunchoke soup is easy to make and ready in less than an hour.

Provided by Aysegul Sanford

Categories     Soup

Time 1h

Number Of Ingredients 10

2 pounds sunchokes (with the skin on)
2 tablespoons butter
1 medium-size onion (chopped)
3 stalks of celery stalks (rinsed and sliced thinly)
1 teaspoon salt
½ teaspoon black pepper
4 cups unsalted or low-sodium vegetable (or homemade chicken stock)
2 cups water
Homemade kale chips
1 teaspoon sesame seeds

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.

Nutrition Facts : Calories 162 kcal, Sugar 17 g, Sodium 1060 mg, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 30 g, Fiber 3 g, Protein 3 g, Cholesterol 10 mg, ServingSize 1 serving

SUNCHOKE SOUP WITH GINGER OIL



Sunchoke Soup with Ginger Oil image

Sunchokes have the soft freshness of artichoke hearts with the earthiness of root vegetables-perfect for simmering with leeks and blending with butter for a rich, velvety soup. Plus, a finishing drizzle of ginger oil adds a nice kick!

Provided by Elise Kornack

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

2 leeks, green tops only
10 tablespoons cold unsalted butter, divided, cut into individual tablespoons
5 cloves garlic
1 quart water or vegetable stock, plus more as needed to thin soup
1 pound sunchokes, also called Jerusalem artichokes
2 bay leaves
kosher salt
4 ounces ginger
2/3 cup grapeseed 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 MUSHROOM AND SUNCHOKE BISQUE



Roasted Mushroom and Sunchoke Bisque image

The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup.

Provided by Percy Lee Owen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
1 large Yukon Gold potato, diced
6 large cloves garlic
2 tablespoons olive oil, divided
sea salt and freshly ground black pepper to taste
8 ounces mushrooms, sliced
2 tablespoons vegan margarine
1 large onion, diced
1 teaspoon sea salt
2 cups water
6 cups mushroom broth
1 tablespoon chopped fresh sage
½ cup soy milk

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
  • Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
  • Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
  • Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.

Nutrition Facts : Calories 273 calories, Carbohydrate 43.5 g, Fat 9.1 g, Fiber 4.9 g, Protein 7.1 g, SaturatedFat 1.3 g, Sodium 872.4 mg, Sugar 20.1 g

JERUSALEM ARTICHOKE SOUP



Jerusalem Artichoke Soup image

Provided by Alex Guarnaschelli

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 pounds Jerusalem artichokes, scrubbed clean and dried
3 tablespoons extra-virgin olive oil
1 red onion, peeled and sliced
1 clove garlic, peeled and crushed lightly with the side of a knife
Sea salt and freshly ground pepper
Small bunch fresh thyme, tied with string
4 to 5 cups water (or vegetable stock, if desired)
1 cup heavy cream

Steps:

  • I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
  • Preheat the oven to 450 degrees F.
  • Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
  • Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
  • Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
  • Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
  • Serving suggestion: Crusty sourdough bread or seeded bread.

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

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.

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SUNCHOKE, CAULIFLOWER & CHESTNUT SOUP WITH HERBED TOASTS
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Energy (kJ) 0 kJ
Energy (kcal) 0 kcal
  • In a soup pot, cook the Becel® Vegan margarine, celery, onion and leeks on medium-high heat, with bay leaves and a pinch of salt and pepper. Cook until vegetables are soft, then add sunchokes, cauliflower, 1 cup of cooked chestnuts, water and vegetable stock. Bring to a boil, then return to medium-low heat.
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WILD MUSHROOM SUNCHOKE SOUP - FEASTING AT HOME
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SUNCHOKE SOUP RECIPE - ASCENSION KITCHEN
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EASY CREAMY JERUSALEM ARTICHOKE SOUP - VEGGIE DESSERTS
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  • Heat the butter in a large pan over a medium heat. Add the onions, jerusalem artichokes and cook, stirring often, until it all begins to brown and caramelise - about 15 minutes.
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ROASTED CAULIFLOWER AND SUNCHOKE SOUP RECIPE - THE MOM 100
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  • Preheat the oven to 400°F. Peel or scrub the sunchokes. Cut the sunchokes into half-inch cubes. Cut the cauliflower into florets. Place the vegetables on a rimmed baking sheet. Drizzle over the olive oil, sprinkle on the salt and toss to coat. Roast for about 50 minutes until they are golden brown and very tender.
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SUNCHOKE AND CAULIFLOWER SOUP RECIPE - IAN SCHNOEBELEN ...
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ROASTED SUNCHOKE SOUP - - RECIPE FROM BOSTONCHEFS.COM ...
Sunchokes, or Jerusalem artichokes, are a seasonal favorite. This this recipe from chef Lydia Reichert highlights the vegetable’s versatility in a creamy soup that’s perfect for winter nights. To add a little extra heartiness, add a garnish of crispy pancetta or bacon, or browned sunchoke rounds to keep it vegetarian-friendly.
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Sunchoke Soup With Virginia-Ham Croquettes The Chef Thomas Keller of Per Se. Servings 8 people . Ingredients 1 ¾ pounds sunchokes 4 tablespoons …
From nymag.com


SUNCHOKE AND CHESTNUT SOUP – VEGALICIOUS RECIPES
2009-11-30 When the chestnuts and sunchokes are baked. Slice the sunchokes and add to the onions and pepper. Remove the skins from the chestnuts and add to the soup. Add the vegetable bouillon, apple, thyme and cook until the sunchokes are soft. Puree the soup to a smooth consistency. Add the wine and soy cream to the desired consistency.
From vegalicious.recipes


SUNCHOKE SOUP RECIPES - ALL INFORMATION ABOUT HEALTHY ...
Sunchoke Soup Recipe - Simply Recipes hot www.simplyrecipes.com. Add the garlic and sauté for 1 minute. Sprinkle with salt. Add the sunchokes and stock: Add the sunchokes and your choice of stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the sunchokes begin to break down, 45 minutes to an hour. Purée ...
From therecipes.info


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