Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, roasted sunchoke (jerusalem artichoke) soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Roasted Sunchoke (Jerusalem Artichoke) Soup is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Roasted Sunchoke (Jerusalem Artichoke) Soup is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook roasted sunchoke (jerusalem artichoke) soup using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted Sunchoke (Jerusalem Artichoke) Soup:
- Make ready — Roasted Sunchokes —
- Get 1 pound or 450 g sunchokes (Jerusalem artichokes)
- Prepare 1 sprig fresh rosemary or 1 tsp dried
- Make ready 1 Tbsp olive oil
- Get — Soup —
- Take 1/2 onion, thinly sliced
- Prepare 1 clove garlic, thinly sliced
- Take 1 Tbsp butter or olive oil
- Get 1 cup vegetable or chicken stock
- Make ready 1 cup whole milk
- Take Salt & pepper
- Prepare Chives or parsley to garnish
Instructions to make Roasted Sunchoke (Jerusalem Artichoke) Soup:
- Wash and scrub your sunchokes very well. I leave the skin on because I like the earthy flavor, but you can peel it off if you want a smoother texture and cleaner white color.
- Preheat your oven to 400°F/200°C. Cut the sunchokes into bite-sized chunks and toss with a little salt and pepper, and about 1 Tbsp olive oil. Roast in the oven for about 30 minutes or until they start to turn brown and a bit crispy.
- Meanwhile, heat about 1 Tbsp butter or olive oil in a heavy pot and sauté the onions and garlic on medium-low until soft and translucent (about 10 minutes).
- Add the roasted sunchokes to the pot and pour in 1 cup of stock - it should just cover the sunchokes. Bring to a boil then turn to low and cover with lid. Simmer for 20-30 minutes until the sunchokes are nice and soft.
- After 20-30 minutes, add 1 cup of milk to the pot and cook on low for another 5 minutes. (NOTE: If you don't have a food processor or mixer/blender of some kind, mash the sunchokes with a fork or masher before adding the milk. )
- If you have a food processor/mixer, blend the soup into a smooth consistency. Add a little more milk or stock if it's too thick. Adjust the taste with salt and pepper.
- Serve into bowls and garnish with parsley or chives. Enjoy!
So that’s going to wrap this up for this exceptional food roasted sunchoke (jerusalem artichoke) soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
