Sunchoke Soup With Pumpkin Seeds
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
62
Sourness
41
mins
Prep time (avg)
2.8
Difficulty
Ingredients:
8 cups
Water1.5 tsps
White Wine Vinegar3 tbsps
Butter1 cup
Onion (chopped)7 cups
Vegetable Broth (or more)1 cup
Heavy Whipping CreamDirections:
1
Mix 8 cups water and vinegar in large bowl
2
Working with 1 Jerusalem artichoke at a time, peel and place in vinegar water to prevent discoloration
3
Set aside
4
Melt butter in heavy large pot over medium heat
5
Add onion, leek, and garlic; sprinkle with salt and sauté until soft and translucent, stirring often, about 12 minutes
6
Drain artichokes; rinse well and drain again
7
Cut into 1-inch pieces
8
Add to onion mixture and sauté 5 minutes
9
Add 7 cups vegetable broth, increase heat to high, and bring to boil
10
Reduce heat to medium-low, cover, and simmer until artichokes are very tender, about 1 hour
11
Cool slightly
12
Working in batches, puree soup in blender until very smooth
13
Return to pot
14
Rewarm soup, adding more broth by 1/4 cupfuls if needed to thin
15
Stir in cream and season to taste with salt and white pepper
16
Do ahead Can be made 1 day ahead
17
Cool, cover, and chill
18
Rewarm before continuing
19
Divide soup among bowls and garnish with toasted pumpkin seeds; top with a drizzle of pumpkin seed oil and some sautéed mushrooms, if desired
20
Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets
21
Mix 8 cups water and vinegar in large bowl
22
Working with 1 Jerusalem artichoke at a time, peel and place in vinegar water to prevent discoloration
23
Set aside
24
Melt butter in heavy large pot over medium heat
25
Add onion, leek, and garlic; sprinkle with salt and sauté until soft and translucent, stirring often, about 12 minutes
26
Drain artichokes; rinse well and drain again
27
Cut into 1-inch pieces
28
Add to onion mixture and sauté 5 minutes
29
Add 7 cups vegetable broth, increase heat to high, and bring to boil
30
Reduce heat to medium-low, cover, and simmer until artichokes are very tender, about 1 hour
31
Cool slightly
32
Working in batches, puree soup in blender until very smooth
33
Return to pot
34
Rewarm soup, adding more broth by 1/4 cupfuls if needed to thin
35
Stir in cream and season to taste with salt and white pepper
36
Do ahead Can be made 1 day ahead
37
Cool, cover, and chill
38
Rewarm before continuing
39
Divide soup among bowls and garnish with toasted pumpkin seeds; top with a drizzle of pumpkin seed oil and some sautéed mushrooms, if desired
40
Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets
41
Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets