Creamy Sunchoke Soup

Also known as Jerusalem Artichokes, these gnarly-looking roots make for some very happy surprises. They have no connection to Jerusalem, and taste slightly nutty and savory like a cross between an artichoke heart and the best potato you’ve ever had.

They’re a delicious and nutritious, low-carb sub for potatoes. They’re also low in calories and a great source of fiber, iron, calcium, magnesium, and potassium. Their versatility makes them great roasted, mashed, or whipped into a puree.

Try them out in this CREAMY SUNCHOKE SOUP

SQUEEZE a splash of lemon juice into a bowl of water.

PEEL, trim, and halve ¾ pound sunchokes, dropping them into the water as you work to keep them from turning brown.

In a saucepan over medium-high heat, COOK the following ingredients for 2 minutes:

¾ pound sunchokes, peeled, trimmed and halved

1 small yellow onion, chopped

½ bulb fennel, roughly chopped

4 garlic cloves, smashed

1 teaspoon ginger, chopped

2 tablespoons vegetable oil

ADD 1 ½ cups white wine and simmer until liquid is reduced by half.

ADD 2 cups vegetable stock and simmer for 10 minutes more.

Carefully transfer soup to a blender and puree until smooth, working in batches if necessary.

SEASON WITH 1 teaspoon salt and a pinch of black pepper.

ADD 1 tablespoon crème fraiche and a squeeze of lemon juice and puree again.

Divide soup among bowls and top with chopped hazelnuts before serving.

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