Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, roasted sunchoke (jerusalem artichoke) soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Turns out jerusalem artichokes are neither artichokes, nor are they from Jerusalem.
Roasted Sunchoke (Jerusalem Artichoke) Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Roasted Sunchoke (Jerusalem Artichoke) Soup is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook roasted sunchoke (jerusalem artichoke) soup using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Sunchoke (Jerusalem Artichoke) Soup:
- Prepare — Roasted Sunchokes —
- Prepare 1 pound or 450 g sunchokes (Jerusalem artichokes)
- Make ready 1 sprig fresh rosemary or 1 tsp dried
- Make ready 1 Tbsp olive oil
- Get — Soup —
- Take 1/2 onion, thinly sliced
- Prepare 1 clove garlic, thinly sliced
- Make ready 1 Tbsp butter or olive oil
- Prepare 1 cup vegetable or chicken stock
- Prepare 1 cup whole milk
- Prepare Salt & pepper
- Take Chives or parsley to garnish
Roasted sunchokes are a nice alternative to oven-roasted potatoes. This roasted sunchoke recipe would make a nice alternative to oven-roasted potatoes for dinner anytime. The natural sweetness of the sunchokes is. Jerusalem artichoke, also known as sunchoke, is a delicately flavored root vegetable of the sunflower family.
Instructions to make Roasted Sunchoke (Jerusalem Artichoke) Soup:
- Wash and scrub your sunchokes very well. I leave the skin on because I like the earthy flavor, but you can peel it off if you want a smoother texture and cleaner white color.
- Preheat your oven to 400°F/200°C. Cut the sunchokes into bite-sized chunks and toss with a little salt and pepper, and about 1 Tbsp olive oil. Roast in the oven for about 30 minutes or until they start to turn brown and a bit crispy.
- Meanwhile, heat about 1 Tbsp butter or olive oil in a heavy pot and sauté the onions and garlic on medium-low until soft and translucent (about 10 minutes).
- Add the roasted sunchokes to the pot and pour in 1 cup of stock - it should just cover the sunchokes. Bring to a boil then turn to low and cover with lid. Simmer for 20-30 minutes until the sunchokes are nice and soft.
- After 20-30 minutes, add 1 cup of milk to the pot and cook on low for another 5 minutes. (NOTE: If you don't have a food processor or mixer/blender of some kind, mash the sunchokes with a fork or masher before adding the milk. )
- If you have a food processor/mixer, blend the soup into a smooth consistency. Add a little more milk or stock if it's too thick. Adjust the taste with salt and pepper.
- Serve into bowls and garnish with parsley or chives. Enjoy!
Jerusalem artichoke is a bumpy, fleshy, root vegetable of sunflower family plants. Its underground nutty, flavorful, starch-rich root is eaten much the same way like potato in many parts of. These Roasted Jerusalem Artichokes are crispy, caramelized and so addicting. I'll show you how to pick out good Jerusalem artichokes to make this side dish. Please look up "do sunchokes cause gas" before making this recipe.
So that is going to wrap this up for this exceptional food roasted sunchoke (jerusalem artichoke) soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
