Sunchoke Soup

kailyard kitchen

sunchoke soupSunchokes are like the secret agents of the vegetable world. They go by many names (Jerusalem artichokes – though they are not from Jerusalem nor are they artichokes, sunroots, earth apples, and topinambour) and easily blend in with many vegetables thanks to their mild nature. These tubers are a close relative to the sunflower though they visually resemble the ginger root. Sunchokes are a New World food that was cultivated long before Columbus arrived. It makes sense that they were a staple food in the Native American diet, considering they are an excellent source of potassium, iron, and fiber. While they have a similar consistency to potatoes, sunchokes’ flavor is sweeter with a certain “je ne sais quoi.” They are delicious when roasted or made into chips, but for a weeknight meal, I like to enjoy them as a hearty soup with a fresh salad and some crusty bread.

Ingredients:

View original post 204 more words


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s