How to Cook Sunchoke Soup
1. Preheat pot with a little oil in it.
3. Add stock or water (about 4 cups) and cover the pot with a lid so it will come to a boil more rapidly.
5. Discard narrow parts of sunchokes, dicing the remaining, thicker sections of the root.
7. Bring the soup back to a boil and cook until vegetables and barley are tender (about an hour). Carrots will take longer to become soft than the sunchokes.
If the soup starts to boil too rapidly, remove lid or move the pot to a cooler part of the cook stove.
When vegetables are soft, remove soup from stove and, if desired, add a milk product to whiten the broth and make it even more creamy (such as milk, half and half, or whipping cream). Mash the sunchokes with a potato masher while stirring in the milk.
This soup will store in the refrigerator for over a week. We put it in several smaller glass bowls with plastic lids and take it to work for lunches. Soup always tastes better the second day.
2. Fry chopped onions until they start to soften. Leeks are also good if you have them. Add chopped garlic and saute a few minutes until you begin to smell it. Yummy.
4. Chop sunchoke roots. Sunchokes (formerly known as jerusalem artichokes) are somewhat like potatoes, but much easier to grow because they are a native perennial that produces prolifically.
6. Add sunchokes to pot, along with other vegetables of your choice: sliced carrots, frozen corn, or green beans are good choices. Add seasonings of choice, such as pepper and rosemary. Also add a cup of pearled barley, which adds fiber and creaminess to the soup.
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