I'll be honest, I don't go crazy over sunchokes. Last year we did pretty well with them but they started to accumulate toward the end of the season and we had to throw some out. This year we vowed to not let any carry over to the next week.
I don't like sunchokes, but I did think this soup was pretty good. And, the bacon isn't optional in my opinion!
Sunchoke and Chive Soup
From the Harmony Valley Farms Newsletter, May 2007, Week 19
1 lb sunchokes, unpeeled
2 ½ cups vegetable stock
½ bunch chives
1 cup milk
6 slices bacon (optional)
4 Tbsp sour cream (optional)
3/4 tsp salt
1/4 plus 1/8 tsp white pepper
- Cut Sunchokes into 1" chunks. Put into a medium saucepot and add
vegetable stock. Cover and bring to a simmer over medium heat. Simmer
gently until the sunchokes are tender. Remove from heat and drain off
liquid into a separate container. Reserve the cooking liquid to add back
to the soup to adjust the consistency.
- In a blender, puree sunchokes, adding cooking liquid as needed to get a
fine puree. Cut chives into 1" pieces and blend into sunchokes along with
milk, salt and pepper.
-Pour the soup back into the saucepot and bring back to a simmer. Adjust
seasoning with salt and pepper if needed.
- Slice bacon into small strips and cook over medium heat in a sauté pan
until crisp. Drain and reserve.
- To serve, ladle hot soup into bowls and garnish with bacon and a dollop of
sour cream if desired.