Sunchoke soup


(4-6 servings)

  • leek (2)

  • garlic (3 cloves)

  • fennel (1 bulb)

  • mushrooms (1/4 lb)

  • sunchokes (1/2 lb)



  • 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).

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