by Dave Kidder
Sunchokes
Sunchokes (a.k.a. girasole (Italian) Jerusalem Artichokes, sunroot, earth apple or topinamber) are a root vegetable that grows under the North American Sunflower Plant, or girasole, in Italian, eventually becomes a Jerusalem artichoke. They have a flavor similar to the crossing of an artichoke and a potato. Luckily, one of our local organic farmers, Bill Mewaldt from Fallon, grows sunchokes and delivers them to The Cheese Board. I prefer to use sunchokes in soup, but the may used in many different recipes. Since sunchokes are a root, you need to make sure they are cleaned and free of any residual dirt. This recipe is super easy and is tasty autumn delight the will warm you up on a cold day.
Sunchoke Soup
yields 6 servings
Ingredients:
3lbs sunchokes (cleaned)
5 cups chicken broth
2lbs potatoes (any kind)
2lbs yellow onion (julienned)
4 cups heavy cream
salt and pepper
squeeze of lemon juice
dash of Tabasco
Procedure:
In a large pot cook sunchokes and potatoes in chicken broth for about 40 minutes. White the pot is simmering, sauté the onions until they are soft, then add them to the pot. Once the potatoes and sunchokes are fork tender, add cream and salt and pepper. Puree mixture with an immersion blender and finish with a squeeze of fresh lemon and Tabasco.
