We are right smack in the middle of winter, and if you were going to fall into a grocery shopping rut, now would be the time. Spring feels so far away with its' bright green favas, crisp english peas, sweet pink rhubarb and berries for days...sigh. So for some mid-winter cooking inspiration, please let me introduce you to the Jerusalem artichoke, or sunchoke as it is also known. These little nuggets looks like ginger root and they are related to the sunflower but they have a taste that is all their own- sweet, nutty and lightly starchy. Great for roasting, mashing, adding to a potato gratin, or my favorite use, soup. It only takes a few ingredients and the unique taste and texture will have you positively looking forward to this time of year. Almost.
Jerusalem Artichoke Soup
2 Tbsp. Butter
1 Onion, diced
2 stalks Celery, diced
1/2 cup White Wine
2 lbs. Jerusalem artichokes, washed, peeled and roughly chopped
1 qt. Chicken or vegetable stock
1 tsp. each chopped Thyme, Chives and Parsley
Saute the onions and celery in the butter until soft. Deglaze with the white wine, then add the jerusalem artichokes and stock. Simmer until soft, about 20-30 minutes. Puree with immersion blender, season with salt and pepper and add fresh herbs. Serve immediately.
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