We got a sniff of spring today in Boston and normally this day is full of joy and hope for these frigid days to be over, but I panicked. I felt an urge to blog all of our winter-appropriate recipes before the flowers start blooming and readers dismiss our one-season-behind ideas. I guess that’s one down-fall to having seasonal cooking — no one wants chicken soup in the middle of the scorching summer. So today we share with you Creamy Jerusalem Artichoke Soup, which you might recognize as Sunchoke soup. We made this soup with Yvette Van Boven back in October and results were delicious. The best part is that you don’t need heavy cream involved, so it stays relatively healthy; the key is to use the blender for a period of time. We also like the idea of cooking with an undercover ingredient because it adds another element of surprise. Good taste and secret ingredient equals happy and curious eater who wants the recipe and feels motivated to cook from scratch and eliminate processed food. I wish I could write that out as an expression using variables and exponents for you. Hope you get to do some last-minute winter cooking — or not, and embrace the new change.
2 Tbs olive oil
2 shallots chopped
1 tsp coriander
1 tsp rosemary
1 lb Jerusalem artichoke, peeled and diced
2 celery branches diced
1 medium size potato diced
1 Tbs tomato paste
3 cups vegetable broth
Garnish: Paprika, parsley, and olive oil
1. Heat the oil in large heavy bottom pan and add shallots, coriander, and rosemary. Cook until shallots gets slightly brown.
2. Add vegetables and tomato paste and stir.
3. Add broth and let it simmer for about 20 minutes, or until the artichokes are tender.
4. Use a blender. The longer you blend the creamier the soup will become.
5. Garnish with the options given above, or any others such as scallops, blue potato chips, oyster crackers, etc.