SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP WITH MUSHROOMS
Sunchokes are the root of a plant that is related to the sunflower. It tastes like sunflower seeds crossed with potato and contains inulin, an easily-soluble sugar. It is native to North America. Adding bacon bits wouldn't hurt or even roasted, salted sunflower seeds. Potatoes can be substituted for the sunchokes.
Provided by cameal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 5
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium heat. Cook and stir the leek in the hot oil until translucent, 5 to 7 minutes. Stir the sunchokes, celery, carrot, and garlic into the leeks. Season the mixture with salt and pepper. Add the bay leaves and 1/2 bunch chopped tarragon. Increase the heat to high; cook and stir until the vegetables are hot, 2 to 3 minutes.
- Pour the vermouth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the vegetable broth, reduce heat to medium-low, and bring the mixture to a simmer; cook until the vegetables are completely tender, about 30 minutes. Reserving a few sprigs for garnish, add the watercress to the soup; allow the watercress to wilt in the hot soup, about 5 minutes.
- While the soup simmers, melt the butter in a skillet over medium heat. Add the mushrooms to the melted butter, season with salt and pepper, and cook until completely tender, about 5 minutes. Stir in the remaining tarragon and set aside.
- Remove and discard the bay leaves. Reserve about 1/3 of the soup in a separate pot. Pour the other 2/3 of the soup into a blender in batches, filling the pitcher no more than halfway full. Holding the lid of the blender with towel, carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into the pot with the unblended portion. Serve in bowls, topping each with a large spoonful of the cooked mushrooms and a sprig of watercress.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 21.4 g, Cholesterol 12.2 mg, Fat 11 g, Fiber 3.9 g, Protein 6 g, SaturatedFat 3.7 g, Sodium 577.8 mg, Sugar 8.5 g
SUNCHOKE BISQUE WITH HAZELNUT OIL
Provided by Amanda Hesser
Categories one pot, soups and stews, appetizer
Time 45m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Chop the vegetables into 1/2-inch chunks. Heat the sunflower-seed oil in a soup pot, add the vegetables and sauté over high heat, stirring, until lightly browned, about 10 minutes, adding the garlic during the last few minutes. Pour in the stock. Add 1 1/2 teaspoons salt and the bay leaves. Bring to a boil, then simmer, covered, until the potatoes are tender, about 25 minutes.
- Cool briefly, fish out the bay leaves, then purée the soup until perfectly smooth. Return the soup to the stove and add enough milk or cream to thin it to the desired consistency. Taste for salt and season with pepper. Serve with a few croutons in each bowl and the hazelnut oil drizzled over the top.
SUNCHOKE SOUP WITH PUMPKIN SEEDS
Categories Soup/Stew Milk/Cream Appetizer Sauté Vegetarian Low Cal High Fiber Dinner Lunch Leek Jerusalem Artichoke Fall Potluck Seed Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Mix 8 cups water and vinegar in large bowl. Working with 1 Jerusalem artichoke at a time, peel and place in vinegar water to prevent discoloration. Set aside.
- Melt butter in heavy large pot over medium heat. Add onion, leek, and garlic; sprinkle with salt and sauté until soft and translucent, stirring often, about 12 minutes. Drain artichokes; rinse well and drain again. Cut into 1-inch pieces. Add to onion mixture and sauté 5 minutes. Add 7 cups vegetable broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until artichokes are very tender, about 1 hour. Cool slightly.
- Working in batches, puree soup in blender until very smooth. Return to pot. Rewarm soup, adding more broth by 1/4 cupfuls if needed to thin. Stir in cream and season to taste with salt and white pepper. do ahead Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing. Divide soup among bowls and garnish with toasted pumpkin seeds; top with a drizzle of pumpkin seed oil and some sautéed mushrooms, if desired.
- Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets.
More about "sunchoke soup with pumpkin seeds recipes"
SUNCHOKE SOUP - FOOLPROOF LIVING
From foolproofliving.com
5/5 (1)Total Time 1 hrCategory SoupCalories 162 per serving
- Place the sunchokes in a colander and rinse under running water. Using a kitchen brush, lightly brush them to get rid of the soil on them, if there is any. Cut into 1-inch cubes and set aside.
- Heat butter in a large Dutch oven (or any heavy bottom pan) in medium heat. Add in the onion and celery. Cook, stirring frequently, until softened, 5-7 minutes.
- Add in the salt, pepper, stock, water, and sunchokes. Give it a stir. Bring it to a boil. Turn down the heat and let it simmer for 45-50 minutes or until sunchokes are easily pierced when inserted with a knife.
- In a blender, puree the soup in 2 batches until smooth. Return the soup to the pan and reheat over medium heat.
CREAMY SUNCHOKE SOUP – LA TOURANGELLE
From latourangelle.com
5/5 (1)Author Sabrina KimServings 4
CREAMY SUNCHOKE SOUP WITH LEEK | LUNCHBOX
From lunchbox.eu
ROASTED SUNCHOKES WITH PUMPKIN SEEDS RECIPE BY …
From honestcooking.com
THE SUPER FOODIE :: ROASTED SUNCHOKE SOUP - CAMILLE …
From camillestyles.com
SUNCHOKE SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY CREAMY JERUSALEM ARTICHOKE SOUP - VEGGIE DESSERTS
From veggiedesserts.com
HOLLI THOMPSON - CREAMY SUNCHOKE SOUP
From hollithompson.com
SUNCHOKE SOUP WITH PUMPKIN SEEDS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SUNCHOKE AND CHESTNUT SOUP WITH CARAMELIZED CHESTNUTS AND …
From eatyourbooks.com
SUNCHOKE SOUP WITH PEPITAS RECIPE – ZUPAN’S MARKET
From zupans.com
SUNCHOKE SOUP WITH PUMPKIN SEEDS - ESCOBOSA.COM
From escobosa.com
SUNCHOKE SOUP WITH PUMPKIN SEEDS - BIGOVEN.COM
From bigoven.com
RECIPE: SUNCHOKE AND GARLIC SOUP | KITCHN
From thekitchn.com
10 BEST PUMPKIN SEED SOUP RECIPES | YUMMLY
From yummly.com
SUNCHOKE, PUMPKIN AND CHICKPEAS SOUP - EGULLET FORUMS
From forums.egullet.org
SUNCHOKE SOUP | RECIPE | KITCHEN STORIES
From kitchenstories.com
SUNCHOKE SOUP WITH VIRGINIA-HAM CROQUETTES - NEW YORK
From nymag.com
You'll also love