Sunchoke Soup with Pumpkin Seeds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pumpkin seeds are available at many supermarkets and at natural foods stores and Latin markets. The pumpkin seed oil can be found at specialty foods stores and . Ingredients:
8 cups water |
1 1/2 teaspoons white wine vinegar |
2 pounds jerusalem artichokes (also called sunchokes) |
3 tablespoons butter |
1 cup chopped onion |
1 cup chopped leek (white and pale green parts only) |
2 garlic cloves, chopped |
7 cups (or more) vegetable broth |
1/2 cup heavy whipping cream |
ground white pepper |
shelled pumpkin seeds, toasted |
pumpkin seed oil (optional) |
sautéed chanterelle mushrooms (optional garnish) |
Directions:
1. 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.
2. 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.
3. 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.
4. * Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers markets.
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