Holli Thompson

Creamy Sunchoke Soup

Sunchokes are a tuber that tastes a little bit like an artichoke heart when cooked, and can taste like a water chestnut when sliced raw. I love anything tasting like artichoke, so this soup is something I crave.

Sunchokes are rich in inulin, a prebiotic carbohydrate that stimulates good bacteria; translation, these are good for your immunity.  They are prolific growers, and related to the sunflower family.

Sunchokes are delicious sliced raw on a salad, or steamed and eaten like you would a baked potato.  I love this creamy soup, it’s easy to make and satisfying on a late winters day.

Buy fresh sunchokes without blemishes, and scrub them well.

Ingredients
2 tablespoons olive oil
1 cup chopped onion
2 celery stalks, chopped
4 garlic cloves, chopped
2 pounds sunchokes peeled and cut into chunks
1 quart vegetable stock
Salt and black pepper to taste

Preparation
1. Heat the olive oil in a soup pot over medium-high heat and cook the onions until soft, then add chopped garlic.

2. Add the sunchokes, celery, and the vegetable stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the sunchokes soften, about 45 min.

3. Using an immersion blender or upright blender, purée the soup. Season with salt and pepper to taste.