Parce que c’est de saison! The temperatures have dropped quite a bit here over the last few days. The last storm that went by (which only gave us a few raindrops) came from the North and brought some coldness to California. I’ve been waiting for some chill in the air, it finally feels like Fall here.
And what’s more soothing than a bowl of soup on a cool day? I recently bought some sunchokes (I love root vegetables) and thought they’d make a fine soup…Et j’avais raison. Simple, flavorful and comforting. Hope you’ll enjoy it as much as I did (I should have made more).
Ingredients (for 2 servings/pour 2 personnes):
Prep the vegetables by peeling the skins and cutting them in pieces. Heat up a saucepan with olive oil and saute the vegetables until they are slightly caramelized (from the natural sugars). Add the broth or water, adjust the heat and simmer the soup for approximately 20 minutes or until the sunchokes are fully cooked (poke them with a knife to check). Then blend the soup thoroughly. Season with salt and pepper to your liking. Add some butter or cream if you fancy some. The soup is now ready, enjoy!
Peler et couper les légumes en morceaux. Faire chauffer une casserole avec un peu d’huile d’olive, et faire revenir les légumes jusqu’à ce qu’ils soient légèrement caramelisés. Ajouter le bouillon ou l’eau, et laisser mijoter à feu doux pendant une vingtaine de minutes ou jusqu’à ce que les topinambours soient complètement cuits (vérifier à l’aide de la pointe d’un couteau). Mixer la soupe dans un blender. Ajouter sel et poivre selon vos préférences. Et un peu de beurre ou de crème si vous en avez envie. Le velouté est maintenant prêt, bon appétit!
Health Benefits of Sunchokes (also known as Jerusalem Artichokes): They contain “high levels of potassium and phosphorus. They are a significant source of iron, thiamine, and vitamin C and are high in dietary fiber…”
From “Roots – The Definitive Compendium with more than 225 Recipes” by Diane Morgan