Monday, November 12, 2012

Sunchoke and Leek Soup

Sunchokes are also known as Jerusalem Artichokes.  They have an artichoke flavor but are basically the consistency of a potato.  They are perfect in this soup recipe because they add heft to the soup but also add a unique flavor (slightly different than the traditional potato and leek soup).  This recipes calls for lime juice, but feel free to substitute lemon or balsamic vinegar instead.  Serve with crusty bread and cheese for a complete meal.   Another note about the sunchokes and leeks.  Both can be vegetables that still have dirt on them so feel free to rinse in a cold bath of water before hand to get the grime off.


1 large leek, chopped (up to the light green parts)
2 lbs sunchokes cleaned, peeled (if possible) and finely chopped
1 small yukon gold potato, peeled and chopped
1 quart chicken broth
2 tablespoons lime juice
1/2 cup heavy cream

1. In a large dutch oven, heat a few swirls of olive oil.  When hot, add the chopped leeks and stir to coat with olive oil.  Let cook 3-5 minutes until softened. 
2. Set heavy cream out so it can come to room temperature.
3. Add chopped sunchokes to the mixture and stir well.  Cook another 5 minutes until beginning to soften.
4. Add potato and chicken broth, let cook 30 minutes until all veggies are soft and soup is beginning to meld together.
5. Add salt and pepper to taste then add lime juice and let cook another 10 minutes.
6. Remove from heat and wait 5 minutes.  Then stir in heavy cream.  You are trying to prevent the cream from curdling here.
7. Serve in bowls with crusty bread for dipping!

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