Sunchoke and Spinach Soup
- 3 ½ cups scrubbed and peeled sunchokes, cut into 1-inch pieces [Tuscarora Mountain Farm, Spring Run, PA]
- 3 cloves of garlic
- 1 medium yellow onion, cut into 1-inch pieces [Porter Farm, Elba, NY]
- 2 tablespoons olive oil
- 1 cup spinach
- 2 cups whole milk
- 2 cups vegetable broth
- ½ teaspoon salt
- Fresh thyme for garnish
Start by preheating the oven to 375 degrees. While it’s heating up, clean and cut your sunchokes and onion. On a large baking sheet, toss together the sunchokes, onion, and garlic with 2 tablespoons of oil and a couple pinches of salt. Cook for 15-20 minutes or until the sunchokes are fork-tender.
In a medium pot, combine the roasted vegetables, spinach, milk, broth, and a couple more pinches of salt. Bring to a low boil and cook for 3-5 minutes, until the sunchokes are easily squashed with a fork. Transfer to a food processor and blend until creamy, adding salt to taste. Top your bowl with the fresh thyme, parmesan cheese, maybe some caramelized onions, and/or your favorite bready croutons.
(Now that my camera itself has improved, I clearly have some work to do in the composition department…)
So despite a number of unexpected developments and adventures with this recipe, it somehow still tasted sweet, nutty, and delicious. The original recipe didn’t use spinach, but I had some hanging around and figured a little greens never hurt anyone. I neglected to change the amount of liquids I added, so I ended up with more like a hot veggie smoothie than a creamy soup. I’d also never actually used my food processor before, so I wasn’t quite sure how to go about that. BUT somehow it still all worked out and was pretty tasty!
I’d also never even seen, let alone cooked or eaten, a sunchoke before. But I can tell you for sure I will be again! Not only are they actually really amazing for you, but they’re much sweeter and tastier than I was expecting. When I got them in my bag I wasn’t quite sure what to do with them, but that was part of my plan when I signed up with 4P Foods, I wanted to break out of my cooking comfort zone a little and check out some new vegetables. And this was my chance! Most of the recipes I initially found for sunchokes (or Jerusalem Artichokes) were just plain roasted, but I always find those recipes a little boring and better for side dishes. But since I’m a vegetarian (and a working adult) I don’t always have time or means to make a full side-dish + main-dish setup. So I looked around and found this interesting recipe for soup. I’d just gotten my new food processor, so it all seemed ready to work out! And boy, did it. I’m definitely a sunchoke convert now! Some fun nutritional facts about these funny-looking tubers is that they’re a great source of dietary fiber, iron, B-vitamins, and minerals like potassium.