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Sunchoke Soup with Crispy Chips & Rosemary

  • Posted by SHFT on December 9, 2011 in Food
  • If you've never tried sunchokes, you have no reason to feel bad. Despite their sweet, nutty flavor and unusual texture (somewhere between a water chestnut and a potato), not to mention the fact that the species of sunflower grows extensively throughout much of the U.S., sunchokes really don't get much shine in culinary culture. So we're psyched to have come across this sunchoke soup recipe, courtesy of food blogger/photographer Nicole Franzen, that gives the root vegetable a starring role in a winter meal. Check it out below.


    1 1/2-2 pounds of sunchokes

    2 medium sized russet potatoes 

    1 yellow onion 

    2 small leeks 

    4 cloves of garlic 

    1 cup of dry white wine 

    1 bay leaf 

    2 sprigs of rosemary 

    1 cup of heavy cream 

    sea salt & pepper 

    olive oil


    for chips reserve one sunchoke and vegetable oil for frying. 


    When choosing sunchokes try to choose ones that aren't super gnarly. You have to peel them and the more knots they have the harder they are to peel. It's a tedious task and you dont have to be perfect. In this particular recipe I peeled them, though I am interested to see how the soup would be without peeling them. Since most of their nutritional content is in the skin. 

    Peel and cube sunchokes into similar sizes and place into a bowl with water. You want to place them in water so they dont oxidize and turn brown. Do the same with the potatoes, peel and cube. Chop leeks, onions and garlic finely. In a soup pot add a tablespoon of butter and a drizzle of olive oil. Turn to medium heat and add your onions, leeks and garlic. Season with salt and pepper. Cook till tender about 4 minutes. Add 2 sprigs of rosemary, a bay leaf and the cup of white wine. Allow the soup to return to a simmer and add the drained potatoes and sunchokes. Add enough water to cover the vegetables and turn the heat to med-high. Allow soup to simmer until potatoes and sunchokes are tender about 30-40 minutes. Keep an eye on the water level and add more if necessary. 

    To make the sunchoke chips use a mandolin on the thinnest level and slice a whole sunchoke. In a medium saucepan heat vegetable oil, carefully lay the sunchokes into the oil. The addition of a few sprigs of fried rosemary is a nice touch. Watch for splattering. Don't crowd the chips, once light browning occurs set on a bowl lined with a paper towel and season with salt. Right before soup is ready to be blended be sure to remove the bay leaf and rosemary sprigs. When potatoes are tender remove from the heat and using a hand held blender, blend until smooth. Add more salt and pepper to taste and a cup of heavy cream. Run the blender again until smooth. You can allow the soup to simmer on low heat or it can sit at room temperature until reheated before serving. Top with a drizzle of olive oil, sunchoke chips and fresh ground pepper.

    (via Nicole Franzen)





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