Sunchoke soup with ginger oil is a delightful dish that combines the earthy flavor of sunchokes with the warming spice of ginger. This creamy, comforting soup is perfect for a chilly day, and it's also a great way to use up leftover sunchokes. In this article, we'll guide you through the steps to make the best sunchoke soup with ginger oil, including tips for choosing the right ingredients and techniques for achieving the perfect flavor and texture.
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SUNCHOKE SOUP
Are you ready to up your soup game this fall? If so, you are at the right place, because we are making sunchoke soup. This vegetarian and gluten-free sunchoke soup is easy to make and ready in less than an hour.
Provided by Aysegul Sanford
Categories Soup
Time 1h
Number Of Ingredients 10
Steps:
- Place the sunchokes in a colander and rinse under running water. Using a kitchen brush, lightly brush them to get rid of the soil on them, if there is any. Cut into 1-inch cubes and set aside.
- Heat butter in a large Dutch oven (or any heavy bottom pan) in medium heat. Add in the onion and celery. Cook, stirring frequently, until softened, 5-7 minutes.
- Add in the salt, pepper, stock, water, and sunchokes. Give it a stir. Bring it to a boil. Turn down the heat and let it simmer for 45-50 minutes or until sunchokes are easily pierced when inserted with a knife.
- In a blender, puree the soup in 2 batches until smooth. Return the soup to the pan and reheat over medium heat.
- Taste for seasoning and add in if necessary.
- Ladle into bowls. If prefered, top each bowl with kale chips and sesame seeds.
Nutrition Facts : Calories 162 kcal, Sugar 17 g, Sodium 1060 mg, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 30 g, Fiber 3 g, Protein 3 g, Cholesterol 10 mg, ServingSize 1 serving
SUNCHOKE SOUP WITH GINGER OIL
Sunchokes have the soft freshness of artichoke hearts with the earthiness of root vegetables-perfect for simmering with leeks and blending with butter for a rich, velvety soup. Plus, a finishing drizzle of ginger oil adds a nice kick!
Provided by Elise Kornack
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Soup: Roughly chop dark green leek stalks. In a heavy-bottomed pot over medium-low heat, melt 3 tablespoons butter; then add leeks. Smash and peel garlic cloves and add them to the pot. (If you're using a Vitamix to pureé the soup later, you can leave garlic skins on.) Continue to cook leeks and garlic until soft, stirring occasionally, 2-3 minutes. Meanwhile, in a small saucepan over low heat, warm the water or stock.
- Roughly chop unpeeled sunchokes to a uniform size, about 1-inch pieces. Set aside. Meanwhile, tilt the pot with the leeks to pool the butter. Place bay leaves on top of the butter so they lightly fry for about 5 seconds. Then stir and continue sautéing until there is less popping coming from the pot, 2-3 more minutes.
- Ginger Oil: Slice unpeeled ginger into coins. Place in skillet over medium-high heat along with the oil. Heat until the ginger begins to fry, 2-3 minutes; fry for 1 minute, then turn off heat and set aside to cool. Once cool, store ginger and oil in a jar with a tight-fitting lid. (Ginger Oil can be made in advance; it will keep in jar, refrigerated, for two months.)When leeks are melted, remove from heat and season with a pinch of salt and stir. To the pot, add sunchokes and the warm water or stock. Turn heat to low and bring to a simmer. Once simmering, cook uncovered until the sunchokes are soft, 25-45 minutes. (Cooking time will depend on the freshness and water content of the sunchokes.)
- When the sunchokes are soft and break apart, discard the bay leaves before adding the contents of the pot to a blender. (If you're using a high-speed blender such as Vitamix, you can leave the bay leaves in.) Replace the lid and blend on low speed to combine the ingredients; then slowly increase the blender speed to medium for 30 seconds. Turn speed back to low, remove the cap, and add the butter one piece at a time, so it emulsifies into the soup. When all of the butter has been emulsified, place the cap back on and purée at high speed for 30 seconds. (Optional: Pour soup through a fine-mesh strainer or chinois back into the pot for a more refined texture.)
- Assembly: Taste soup and adjust seasoning. Ladle warm soup into bowls. Drizzle a spoonful of Ginger Oil on top and serve.
SUNCHOKE SOUP WITH PUMPKIN SEEDS
Categories Soup/Stew Milk/Cream Appetizer Sauté Vegetarian Low Cal High Fiber Dinner Lunch Leek Jerusalem Artichoke Fall Potluck Seed Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Mix 8 cups water and vinegar in large bowl. Working with 1 Jerusalem artichoke at a time, peel and place in vinegar water to prevent discoloration. Set aside.
- Melt butter in heavy large pot over medium heat. Add onion, leek, and garlic; sprinkle with salt and sauté until soft and translucent, stirring often, about 12 minutes. Drain artichokes; rinse well and drain again. Cut into 1-inch pieces. Add to onion mixture and sauté 5 minutes. Add 7 cups vegetable broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until artichokes are very tender, about 1 hour. Cool slightly.
- Working in batches, puree soup in blender until very smooth. Return to pot. Rewarm soup, adding more broth by 1/4 cupfuls if needed to thin. Stir in cream and season to taste with salt and white pepper. do ahead Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing. Divide soup among bowls and garnish with toasted pumpkin seeds; top with a drizzle of pumpkin seed oil and some sautéed mushrooms, if desired.
- Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets.
Tips:
- For a smoother soup, blend it until it reaches your desired consistency. You can use an immersion blender or a regular blender.
- If you don't have ginger oil, you can use regular olive oil. Just add a little bit of grated ginger to the oil before you heat it up.
- You can add other vegetables to the soup, such as carrots, celery, or potatoes.
- If you want a thicker soup, you can add a little bit of cornstarch or flour to the soup before you blend it.
- Serve the soup with a dollop of sour cream or yogurt, and some chopped chives or parsley.
Conclusion:
Sunchoke soup with ginger oil is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like your soup smooth or chunky, with or without vegetables, this recipe is sure to please. So next time you're looking for a new soup recipe to try, give this one a try. You won't be disappointed!
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