Jen wrote:
> I bought a package of sunchokes today, just out of curiosity. (For those
> who don't know what a sunchoke is, it is related to the sunflower and
> looks like a small rooty potato.) I have no idea what to do with them.
> Suggestions, recipes?
I posted this about four days ago (the sunchokes REALLY taste like
artichokes in this soup):
Chicken-Sunchoke Soup
Raw back, neck, and giblets from a butterflied chicken
Olive oil (NOT extra-virgin)
Carcass from a roasted butterflied chicken
2 medium onions
3 cups chicken stock
3 medium potatoes (I used Yukon Gold)
5 medium sunchokes
1 1/2 cups soymilk
Salt
White pepper
juice from one lemon
If the chicken carcass still has meat on it, pull the meat off and set it
aside.
Start heating a soup pot over medium-high heat, add enough olive oil to coat
the bottom, and add the raw chicken pieces and giblets. (Chop up the back if
it doesn't fit in the pan.)
While the chicken pieces are browning, chop the onions, and add them to the
pot. Sprinkle with some salt, but not too much.
Cook for about 5 minutes, stirring often, until the onions are well past
translucent, then add the chicken carcass and the chicken stock.
Cook the mixture for about 10 minutes to develop the flavors. While it's
cooking, peel and quarter the potatoes. Add them to the stock and continue
cooking until the potatoes are tender all the way through, about 20 minutes.
Strain the stock through a colander, pick out the potatoes, and add them to
the strained stock. Then press down on the solids in the colander to squeeze
out all the goodness from the bones and giblets. Puree the soup, either with
a stick blender or a "normal" blender, working in batches if necessary.
Return the soup to the stove and lower the heat to "low."
Peel the sunchokes, halve them lengthwise, then cut them into slices. The
slices shouldn't be too thin; I made them about twice as thick as a nickel.
Add the sunchokes to the soup and cook for about 30 minutes.
Stir in the soymilk and just heat through. If you set aside meat from the
carcass, add it in now. Add the lemon juice, and then season to taste with
salt and white pepper.
Bob
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