My new found love, as you may know, is the Jerusalem Artichoke (a.k.a. Sunchoke). Watch out kale, watch out, because I'm starting to cheat. This nutty, perfect to roast, easy to prep, lesser known root veg may be edging you out as my favorite.
The nutty flavor lends itself to good paring with mushrooms. So when we opened the Montauk house last weekend, I tried my hand at a new soup recipe. (Did you process that? We... opened... the... Montauk... house!! Hooray!)
Healthy, but complex, I hope you enjoy it.
Jerusalem Artichoke & Mushroom Soup
Ingredients
- 3 cups of cleaned, roughly peeled (remove major nubs) and chopped Jerusalem Artichokes / Sunchokes
- 1 - 1.5 cups of cleaned, chopped mushrooms
- 3 cloves of garlic, roughly chopped
- 1 tablespoon of butter
- 1 tablespoon of tomato paste
- 3 cups of broth / stock (beef would be great here, but I had homemade chicken stock on hand)
- Salt & Pepper
- Cover the Jerusalem Artichokes with water in a pot, and boil over medium heat until tender (15 - 20 minutes depending on the size of your chop)
- Meanwhile, melt the butter in a pot and saute the mushrooms until glistening, adding the garlic in 3/4ths of the way through
- Salt and pepper the mushrooms to taste
- Add the tomato paste and stock, stirring to mix
- Drain the sunchokes and add them to the main pot
- Puree using an immersion hand blender or by transferring to a blender in batches
- Top with herbs and a poached egg and serve
Soup with a half submerged Poached Egg
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