Tag Archives: immersion blender

Sunchokes

19 Feb

What?? Sunchokes?  Sunchokes Quebecois, no less?  What’s a girl to do with French-speaking sunchokes?  I posed this question to my Facebook homies, and here were some preliminary ideas:

  • Sunchokes sliced into 1/2 inch pieces, sauteed with garlick & olive oil.  Um, drool.
  • Sunchokes & pasta. I can see how that water-chestnut texture would be interesting against pasta.
  • Sunchoke soup with a lil cream and truffle oil.  Mmmmm cream & truffle oil. That’s a language both Franco-Canadians and I can share.  (well, and English)
zOMG sunchokes!!1!

zOMG sunchokes!!1!

Sunchokes reclining after a bath

Sunchokes reclining after a bath

So I took my 0.75lbs of sunchokes, washed them and chopped them into 1/2 inch pieces but did not peel, chopped one sweet onion, and sauteed them both in my faithful Le Creuset soup pot with some olive oil and salt & pepper.

Does this count as primordial soup?

Does this count as primordial soup?

Aaaaaand once things got soft (around 15 min), I added some of my proprietary CSA-Scraps Vegetable Broth, which I’ll post next time I make it.  I was goin to add a picture of it, but, like, it’s just broth.  Whatever.

Sunchokes & onions, co-existing peacefully in vegetable broth.  Got that, Middle East?

Sunchokes & onions, co-existing peacefully in vegetable broth. Got that, Middle East?

I added about 1.5 cups of broth and simmered for another 15 minutes.

The next step was adding a little cream (or half and half in my case), and in retrospect I’m not sure I did it right.  But it came it out great, so no complaints.  I put  about 1/4 cup of half and half in an immersion-blender-friendly container (which just means it’s tall), and slowly ladled the hot soup in there.  Nothing scalded.  I just wonder if I should have blended the soup first, then added the cream.

My love for the immersion blender knows no bounds.

My love for the immersion blender knows no bounds.

Soooo after pureeing this delicious mess into smithereens, I added a decidedly unartistic swirl of truffle oil on top.  And it was grand.  Great flavors – the sunchokes really got to sing, and their water-chestnut texture was surprisingly not lost in the puree.  Win!