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Recipe: Sunchoke Soup

Winter soups tend to be redundant and unexciting, as produce is limited during colder months. This season, discover the versatility and deliciousness of sunchokes, also known as Jerusalem artichokes. Well adapted to colder climates, sunchokes have become widely popular during winter harvest. The odd-looking and sweet-tasting sunchoke is similar to a potato in texture and can be roasted, sautéed into a gratin or mashed with cream and butter like the root vegetable. Chef Jay Swift from Atlanta’s 4th & Swift suggests blending it into a creamy soup, which can be found on the restaurant’s menu during winter months. His sunchoke soup recipe is a new and easy way to warm up on chilly nights.

Sunchoke Soup (Photo Credit: chef Jay Swift)

Sunchoke Soup (Photo Credit: chef Jay Swift)

Sunchoke Soup (makes 16 cups)

recipe by Chef Jay Swift, 4th & Swift

  • 3 lbs peeled sun chokes
  • 2 sweet onion bulbs, chopped
  • 3 celery stalks
  • 1 small leek
  • Water or vegetable stock to cover
  • Bay leaf
  • Thyme sprig
  • ½ cup heavy cream
  • Salt and pepper to taste
  • Pinch of lemon zest (or 2 drops lemon agrumata  oil)
  • Bacon lardons for garnish (optional)

1. In a medium sauce pan, sauté onions, leeks and celery on low heat until translucent. Do not brown. Add the sunchokes and cover with vegetable stock. Simmer until soft and breaking apart.
2. In another sauce pan, warm up cream on the stove.
3. In a blender, puree cooked sunchokes. Add cream, salt and pepper and lemon to taste.
4. Strain mixture through a fine sieve. Serve hot.

-By Alexa Lampasona for the Food & More blog

One comment Add your comment

maya

January 15th, 2014
11:04 am

Can’t wait to try this! Oh how I love #vegetarian soups.