Roasted Sunchoke Soup
Roasted Sunchoke Soup features sautéed aromatics, simmered sunchokes, and stock blended into a smooth, earthy, comforting soup.
4 Servings
Ingredients
- 2 tbsp unsalted butter
- 1 cup chopped onion
- 2 celery stalks chopped
- 2 large garlic cloves chopped
- Kosher salt to taste
- 2 lbs sunchokes peeled and cut into chunks
- 1 quart chicken stock or vegetable stock for a vegetarian option ensure gluten-free if needed
- Freshly ground black pepper to taste
Instructions
Sauté Aromatics
- In a soup pot, melt the butter over medium-high heat.
- Add the chopped onion and celery; cook for approximately 5 minutes, or until softened without browning.
- Stir in the chopped garlic and cook for an additional minute. Season lightly with salt.
Add Sunchokes and Stock
- Add the peeled, chopped sunchokes to the pot, followed by the stock.
- Bring the mixture to a simmer.
- Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the sunchokes begin to break down.
Purée the Soup
- Purée the soup using an immersion blender until smooth.
- Alternatively, transfer the soup to an upright blender in small batches, filling the container no more than one-third full to prevent splashing; hold the lid securely while blending.
- If preferred, the soup may also be passed through a food mill or sturdy sieve for an ultra-smooth consistency.
- Taste and add additional salt as needed.
- Finish with freshly ground black pepper before serving.
Notes
To prepare gluten-free Roasted Sunchoke Soup, use gluten-free chicken stock or vegetable stock.
All core ingredients are naturally gluten-free; however, verify the packaged stock is certified gluten-free to prevent cross-contamination.
All core ingredients are naturally gluten-free; however, verify the packaged stock is certified gluten-free to prevent cross-contamination.