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)
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.
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.
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.
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!