Posts Tagged ‘soup’

Recipe: Sunchoke Soup

Photo & Recipe from Simply Recipes

Don’t let the sunchoke intimidate you! Known also as Jerusalem Artichokes, these root vegetables pack a hefty nutritional punch so don’t let their odd appearance scare you off. Instead, try a warm and easy soup!

JERUSALEM ARTICHOKE (SUNCHOKE) SOUP

  • 2 tbsp unsalted butter
  • 1 cup onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, chopped
  • 2 lbs sunchokes, peeled and cut into chunks
  • 1 qt vegetable or chicken stock
  • salt and pepper to taste

- Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.

- Add the sunchokes and the stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the sunchokes begin to break down, 45 minutes to an hour.

- Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.

Sprinkle with freshly grated black pepper to serve.

National Garlic Day!

Happy National Garlic Day!

If any food is worthy of its own holiday, it would be this bulbous culinary sidekick of aromatic delight. We support the cooking with and eating of garlic in many forms – from Super Colossal to Peeled. All organic!

So go ahead and show a clove some love. Try this recipe for Garlic Stock in tonight’s celebration!

Recipe: Garlic Stock

We recently posted on how to peel garlic in a few nanoseconds but what if we had a recipe that didn’t even require that short effort? We do – the great and powerful Garlic Stock!

GARLIC STOCK

  • 4 whole garlic bulbs, unpeeled, broken up, and cloves smashed with the side of a knife
  • 1/2 teaspoon sea salt
  • 9 cups water

- In a large pot over high heat, combine the garlic, salt, and water. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for about 1 hour.

- Strain the garlic cloves, pressing down on them to extract all their liquid and discard or (better yet) compost them.

Like veggie stock, this homemade broth adds a rich and worth-it flavor to any soup, scramble, stir-fry, salad dressing, or pot of cooked grains. Use or freeze within 5 days for the freshest flavor.

Adapted from Bryant Terry’s Vegan Soul Kitchen