- 2 Pound Sunchokes cleaned and scrubbed, cut in half lengthwise
- 1/2 Pound Turnips peeled and sliced into thick rounds
- 1/2 Pound Potato (starchy kind) peeled and chopped small
- 1/2 Yellow onion Chopped
- 4-5 Clove Garlic Thinly sliced
- 3/4 Cup White wine
- 1 1/2 Quart Vegetable stock
- 1/2 Lemon
- Extra Virgin Olive Oil
- Sea salt
- Freshly ground black pepper
- Preheat oven to 450 degrees.
- Toss the sunchokes and turnips with oilve oil, salt, and pepper.
- Place on a sheetpan and roast for 15 minutes until caramelized and tender. Set aside.
- In a stockpot, put the onion, garlic, a good glug of oil, wine and some salt and sweat until the onions are tender and translucent and liquid is just about evaporated, about 20 minute.
- Add the vegetable stock, potato, and roasted sunchokes and turnips. Bring to a boil and simmer for about 20 minutes.
- In a blender, puree soup in small batches adding olive oil and lemon juice, adjusting seasoning as needed.
- Pass the soup through a strainer to remove any fibrous matter.
- Garnish the soup with some good extra-virgin olive oil, a little pepper, and maybe a crostini.
Sunchokes, or Jerusalem Artichokes, are actually the tuberous root of a type of Sunflower. This staple of once Native American cultures, they called it Sun Root, has been long cultivated for its earthy, sweet, nutty, crunchy flavor. They contain high levels of inulin, a carbohydrate that breaks down to fructose. Sunchokes also contain very high levels of iron, which is important to endurance athletes whom often experience iron-deficient anemia.