Yesterday I found a surprise in my garden–lots of sprouting sunchokes (aka Jerusalem artichokes) that were growing out of control. The tubers were large and in good condition. I normally slice them and serve them raw in salads but this was over a pound of tubers so I decided to make soup. This recipe is similar to the Celeriac soup recipe posted earlier. Sunchokes, like celeriac, are non-starchy making them low-glycemic.
For the gardeners out there, these potato-like tubers are easy to grow, prolific, and survive the winter so that they come back each year. But be careful where you plant them as they can be invasive—I thought I had harvested them all but apparently I missed some and they spread into my iris patch.
Produce departments usually have them in the Fall and Winter, but you may find them now as they are still available at our Co-op. Be sure to scrub them well with a vegetable brush as they are knobby. No need to peel after scrubbing but use a paring knife to remove spots that could be harboring dirt or sand.
Usually milk or cream is used in sunchoke soup, but I used yellow miso. If you don’t have miso and are dairy tolerant, use 1 cup of cream or half-and-half instead.
1 large yellow onion, chopped
4 Tbsp. ghee
1 pound of sunchokes, chopped into 1/2 inch pieces
1 celeriac root, peeled and cubed or 2 stalks of celery, chopped
4 cups of chicken or vegetable broth or water
1/4 cup of MisoMaster mellow miso or 1 cup of cream or half-and-half
Salt and black pepper to taste
In a soup pot melt the ghee over medium heat. Add the onions and saute 5 minutes stirring occasionally. Add the celeriac or celery and saute another few minutes. Add the sunchokes. Stir well. Add the broth or water and bring close to a boil. Reduce heat to low to keep the soup at a simmer–don’t boil. Cover with the lid cracked. Simmer until vegetables are tender and pierced easily with a fork. If you are using milk, add that now and heat for a few more minutes. Remove from heat. Use an immersion blender to puree. Add the miso if you are using miso and blend again. Salt and pepper to taste. Serve hot.