Yesterday we harvested sun chokes and right away I knew I wanted to make soup with earthy flavors served with fresh bread for dinner.
Sunchokes has a bit sweet and nutty flavor and can be used like a potato and substitute a potato. It’s great in gratins, stews and served pureed. It contains good amount of iron and potassium.
- 1 garlic bulb, sliced in half
- 1 tbsp olive oil
1 pound sunchokes, scrubbed and sliced thin
2 1/2 cups vegetable stock
1/2 cup coconut milk
1 pinch nutmeg
Salt & pepper to taste
1 tbs dried thyme
Preheat oven to F350 and place garlic drizzle with oil cut side up on a baking sheet. Bake for 10 minutes. Combine sun chokes, stock and nutmeg in a saucepan and bring to a boil. Reduce to simmer for 10-15 minutes, until sun chokes are soft. Pick out the baked garlic cloves from the bulb and mince. Place half with the soup and puree the soup until creamy and smooth. Add salt and pepper. Serve soup sprinkled with the remaining minced garlic and thyme.