Health, Fitness & Food

Sunchoke Soup with Fennel

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When the primary indicators of spring begin to present, I discover it in my cooking first. The flavors I take advantage of are likely to brighten and recipes have an general contemporary really feel. This sunchoke soup is the proper instance. The gentle, earthy taste of the sunchoke blends nicely with the punch of fennel and excessive word from the lemon. Pureed collectively, these three objects grow to be a superbly creamy soup for a just-warm spring day.

Sunchoke Soup with Fennel | Naturally Ella

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A ravishing winter/spring soup that makes use of the refined taste of sunchokes paired with fennel and potatoes. 

Course:

Soup

Servings: four servings

Calories: 328 kcal

  • 2
    tablespoons
    lemon juice
  • 1
    pound
    sunchokes
  • 1
    pound
    Russet potatoes
  • 1
    tablespoon
    olive oil
  • 1
    medium
    shallot
    diced
  • ¼
    pound
    fennel bulb
    diced
  • 2
    cloves
    garlic
    minced
  • 2
    cups
    water
  • ¼
    teaspoon
    salt
  • ½
    cup
    cream
  • Fennel fronds
    for topping
  • Cream
    for topping
  • Black Pepper
    for topping
  1. Juice half a lemon and set the juice apart. Place additional lemon juice and the squeezed lemon half in a bowl with water. Peel and dice the sunchokes. Place in a bowl with the lemon water. Peel and dice the potatoes, put aside.

  2. Heat a inventory pot over medium-low warmth. Add the olive oil adopted by the shallots and fennel. Cook till each are translucent and aromatic, 5 to six minutes. Add within the minced garlic and prepare dinner for one more minute or two.

  3. Stir within the sunchokes and potatoes adopted by the water and salt. Bring to a boil, scale back to a simmer, cowl, and prepare dinner till potatoes and sunchokes are tender, 10 minutes or so. Stir within the lemon juice.

  4. Carefully switch the soup to a blender and puree till clean. Add extra water as wanted to achieve a soup consistency you want. Transfer the soup again to the pot and warmth till heat. Add the cream proper earlier than serving.

  5. Divide the soup into two bowls and add a drizzle of cream and prime with chopped fennel fronds and contemporary cracked black pepper.

Tips & Tricks: You might substitute all or a part of the water with vegetable broth- I similar to the flavour to be higher with out the broth (and the colour stays stunning!)

Stock up: get the pantry components you have to: sunchokes, fennel, cream

Nutrition: see the information.

Sunchoke Soup

variations

It’s uncommon that I deviate too removed from this recipe- it’s extra about completely different toppings like including a swirl of pesto or a sprinkle of toasted nuts.

Sweet Potatoes: Use peeled and cubed candy potatoes rather than the russet potatoes. The soup colour gained’t be the identical however the taste of the candy potatoes is good with the sunchokes and fennel.

Parsley Pesto: If you’re on the lookout for extra of an herby punch, make a pesto utilizing parsley/lemon and drizzle over the soup earlier than serving.

Hazelnuts: Another beautiful topping: toast and chop hazelnuts earlier than serving.

Sunchoke Soup with Fennel and Potatoes | Naturally Ella

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