Silky, Seasonal Sunchoke Soup Recipe
Discover > Texas Recipes > Silky, Seasonal Sunchoke Soup Recipe
Sunchokes, also known as Jerusalem artichokes (how long do artichokes last?) or sunroots, are delicate root vegetables that can be found in Texas. Sunchoke soup is quite possibly something you’ve never thought of making. But now’s the time to learn, as it’s a simple, delicious dish that can be made in less than 30 minutes. A smooth, savory yet slightly sweet soup, it hits your taste buds in all the right ways.
What are Sunchokes?
Jerusalem artichokes are neither from Jerusalem, nor are they any kind of artichoke. What they are, however, are carb-rich tubers native to central North America. After Europeans discovered that the tubers of the plant remain years after the root is planted, they quickly brought it back across the pond where it became naturalized on American soil.
Over the centuries, sunchokes sadly became obsolete, but they are starting to rise in popularity again.
The flesh of the sunchoke is surprisingly and pleasantly sweet due to its high inulin content. It’s made up of monosaccharide fructose molecules, which are about one and a half times as sweet as sucrose, the polymer that makes up refined cane sugar.
Overall, the sunchoke is a healthy vegetable. One cup (around 150 grams) of chopped sunchokes contains:
110 calories
3 g of protein
26 g of carbohydrates
0 g of fat
14 g of sugar
5 mgs of iron
117 mg of phosphorus
644 mg of potassium
How to Make Sunchoke Soup
The first step is to peel and dice the sunchokes. They then need to be softened by boiling or steaming them until fork tender. Boiling is the easiest method, but steaming will retain as many nutrients as possible.
Meanwhile, place a pan over high heat and saute some celery (how long does celery last?) and chopped onion in a little olive oil. Season with salt to draw the water out of the vegetables and concentrate the flavor.
Once the sunchokes have been softened and the vegetables sauteed, add them to a high-powered blender along with the juice of a lemon, a drizzle of olive oil, and a portion of your boiling vegetable stock. Process the ingredients until fully smooth.
If the soup is too thick, simply add some more vegetable stock. Or if it’s missing a certain gloss or richness, trickle in a bit more olive oil.
Once the base of the soup is ready, season it to taste with salt and pepper. Serve it hot topped with fresh, finely chopped parsley.
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Check out the full recipe below and let us know your results!
If you also want to explore the amazing flavors that Beef Brisket (What wine goes well with beef brisket?) has, don’t forget to check here.
Sunchoke Soup
Ingredients
- 2 pounds sunchokes with the skin on
- 2 cups water
- 1 medium-size onion chopped
- 3 stalks celery
- 2 lemons freshly squeezed
- 2 tablespoons olive oil
- Salt
- Pepper
Instructions
- Peel and dice the sunchokes
- Boil or steam sunchokes until fork tender
- Place a pan over high heat and saute some celery and chopped onion in a little olive oil
- Season with salt to draw the water out of the vegetables and concentrate the flavor
- Once the sunchokes have been softened and the vegetables sauteed, add them to a high-powered blender along with the juice of a lemon, a drizzle of olive oil, and a portion of your boiling vegetable stock
- Process the ingredients until fully smooth
- Season to taste with salt and pepper
- Serve it hot topped with fresh, finely chopped parsley
Nutrition Facts
Calories
175Fat
5Sat. Fat
1Carbs
33Fiber
4Net carbs
28Sugar
17Protein
4Sodium
60Cholesterol
0
