Sunchoke soup

INGREDIENTS

(4-6 servings)

  • leek (2)

  • garlic (3 cloves)

  • fennel (1 bulb)

  • mushrooms (1/4 lb)

  • sunchokes (1/2 lb)

METHOD

 

  • In a large pot, heat extra virgin olive oil over medium heat. Add leeks, garlic, fennel, mushrooms, and sliced sunchokes. Add a little bit of salt and saute for 5-10 minutes. 

 

  • Add 6 cups of water or vegetable stock and bring to a boil. Turn down the heat to low, cover the pot and simmer for about 20 minutes or until the sunchokes are tender. 

 

  • Using a blender, puree the soup until velvety smooth. Add salt and pepper to taste and garnish with your favorite herbs (thyme and tarragon work really well).

  • Grey Twitter Icon
  • Grey Pinterest Icon

Information provided on this website is for educational purposes only and is not intended as a substitute for advice provided by your physician or other health professional.

If you are pregnant, nursing, taking medication, or have a medical condition, do not start any new product or activity before consulting with your doctor. Statements about some products discussed on this website have not been evaluated by the US Food and Drug Administration.Products discussed here are not intended to diagnose, treat, cure or prevent any disease.

© 2017 JL for 3WC