Sunchoke soup

November 16, 2009 at 9:27 pm Leave a comment

It’s soup season again, always a reassuring time of year. Today I made sunchoke soup with some carrots and potatoes, all grown within our 100 mile range. It was a very simple thing to do.

Peel 1 cup sunchokes and coarsely chop. Peel 2 cups potatoes and coarsely chop. Add to a pot of boiling water along with 2 cups coarsely chopped carrots. Let the water boil down as everything softens and add in 1/2 cup finely diced onion for the final 10 minutes of cooking. Drain off some of the cooking water into a measuring cup and then puree the vegetable mixture in batches, adding in a bit of the reserved cooking water to get the texture and thickness you like. Add it all back into the pot, season with salt and pepper, heat through and serve with some cheese and crackers.

A bottle of pinot noir is also a tasty addition if you have it handy.

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Entry filed under: Cooking, Eco, Gluten Free, Home, Life, Local food, Making. Tags: , , , , , , , , , , , , , , , .

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