I only discovered sunchokes last year. Also known as Jerusalem Artichokes, they are a root (unrelated to the artichoke family) that looks quite similar to ginger. When cooked they can be used in place of a potato in a recipe, and provide a rich interesting flavour. I also call this soup "butter bacon soup" even though it contains neither ingredient -- but there are hints of both flavours in it!
- 1/2 cup olive oil
- 3 leeks (white part), thoroughly cleaned and coarsely chopped
- 1 sweet onion, chopped
- 1 stalk celery, back peeled then chopped
- 2 pounds sunchokes, peeled and coarsely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh thyme
- 1/2 tsp salt, or to taste
- pepper to taste
- 6 cups chicken stock (vegetable stock for a vegan soup)
- 1 cup rice milk
- Heat the oil over medium heat in a large pot. Add leeks, onion and celery. Cook for 6 minutes, stirring occasionally.
- Add the sunchokes, garlic, thyme, salt and pepper. Cook for about 8 minutes, stirring once or twice.
- Add stock, bring to a boil and then reduce to a medium simmer. Cook 30 minutes, stirring occasionally.
- Puree soup in Vitamix (or use a hand blender) until smooth. Add rice milk and return to stove to simmer for 10-15 minutes.
I've listed this recipe at The W.H.O.L.E. Gang for Friday Foodie Fix - Secret Ingredient Thyme.