Spring soups are some of my most favorite soups! You can change the ratio of sunchoke to potato, if you want a more intense sunchoke flavor. Another great tip is browning the sunchokes before adding to the soup pot to add another layer of flavor. Also, I hope you made some stock last week out of your spring veggie scraps, because that is what I’m using today but you can use your favorite stock, too.
What you need:
- 1/2 pound sunchokes, scrubbed
- 1 1/2 pounds Yukon potatoes, peeled
- 1 onion
- 1 stalk of spring garlic, or 2 cloves of garlic
- 4 cups stock, I’m using my spring garlic stock from last week
- Salt & Pepper
- Dash of Harissa or smoked paprika
In a large pan heat a glug of oil. In a large pot, do the same. Chop the sunchokes into large pieces, and brown in the pan. This takes about 7 minutes. Reserve a couple pieces for garnish.
Meanwhile, chop the potato and onion into large chunks. Add to pot and cook to soften. Chop the sping garlic up to the dark green part, and then reserve that for garnish. Add the browned sunchokes, garlic and stock to the pot. Bring to a boil, then turn down to a simmer. Season with salt, pepper, and spices.
Cook for about 30 minutes, until potatoes are fork tender. Use an immersion blender to blend until smooth. You can also use a food processor or standard blender. (I highly recommend investing in an immersion blender…it one of the few gadgets I have in my pantry.)
Serve warm topped with the reserved browned sunchokes and chop the dark green garlic tops to use as well.