Jerusalem artichokes (aka sunchokes) are the root or tuber of a particular sunflower variety. They have a potato like texture, but are less starchy, crunchier, and have a nuttier more earthy flavor. This soup builds upon the sunflower-family theme and incorporates sunflower oil and sprouts. The result is a simple yet rich and soothing soup.
Roasted Jerusalem Artichoke Bisque
Deborah Madison's Vegetable Soups, serves 4
- 1 pound Jerusalem artichokes, cut into one third of an inch slices
- 1 three ounce potato, sliced
- 3 cloves garlic, unpeeled
- 1 small onion, diced
- 3 tablespoons sunflower oil
- 5 cups water
- 1/4 cup cream
- Sunflower sprouts
Preheat the oven to 425 degrees F.
Drizzle the sliced Jerusalem artichokes, potato, and unpeeled garlic with 2 tablespoons of oil and a couple pinches of salt. Place in a roasting pan and roast for approximately 45 minutes.
In a dutch oven or soup pot, heat the remaining tablespoon of oil. Add in the onions and saute for a few minutes until softened. Add in the roasted vegetables, be sure to peel the garlic, and 1/2 cup of water. Cook for about 5 minutes. Add the remaining 4.5 cups of water; be sure to scrape up any browned bits on the bottom of the pot. Reduce the heat, cover and cook until the vegetables are tender - about 20 minutes.
Puree the soup with a blender, but be sure to leave some texture. Stir in the cream, and salt and pepper to taste. Serve with a generous handful of sunflower seed sprouts on top.