Saturday, November 10, 2007

Sunchoke Carrot Soup


Ah, today is really quite cold - definitely below zero. We just got back from a long walk, and are about to cook some food. This soup would have been a strong contender (if we didn't already have other plans) because it's really just the thing on a cold day. It's simple to make, with strong, clean flavors, and it's nice and creamy. As a bonus, it's a sunny yellow. And it goes perfectly with some crispy fried bacon on top. What's not to love?

Sunchokes are also known as jerusalem artichokes, and they're funny-looking tubers that are a bit of a pain to peel. But they're super tasty, and well worth the trouble!

Sunchoke Carrot Soup
Serves 2, generously

1/2 yellow onion
2 carrots
2 parsnips
200 g sunchokes
cayenne pepper
1 cube of vegetable bouillon
1 tsp olive oil

Cut all the veggies into smaller pieces. Place in a pot with a teaspoon of oil, and fry for a while. Add water to cover, and add the bouillon. (You can skip it if you don't have it handy, it'll still taste great.) Bring to a boil, cover with a lid, and boil for 20 minutes or so on low heat until the vegetables are cooked. Blend with a stick blender until smooth, and add water until you get the texture you want. Season with salt and cayenne pepper. And serve with bacon, if you'd like. (Something salty on top goes so well with the fairly sweet soup.)

Recipe in Swedish:
Matig rotfruktssoppa


tadmack said...

Oooh, thank you, thank you!
We just got these this week in our garden box, and had NO idea what to do with them. We don't live so far North, and sunchokes are not native to California! We are so glad to find this recipe!!

Christina said...

Oh, what an amazing color! Just that would make this soup a perfect appetizer. Very pretty.

And I agree, soup and cold weather -- the ultimate combination.

Lydia Hamre said...

This looks so beautiful!

Katie said...

Oh yum that sounds delicious. I love all the veg you used. Theres nothing more comforting than a bowl of hot soup on a cold day.

Jeanne said...

Oh, I LOVE Jerusalem artichoke soup & I'm thrilled that they're coming into season again. I love the colour that the soup gets from the addition of the carrots too. Yum!

John Newman said...

Wow! My Dad used to grow Jerusalem artichokes in our backyard garden. I always thought they were interesting, but this recipe looks amazing. I'm going to have to try this.