Soup time! Altough, I am not so much a soup fan, lately I cook them often. This time I would like to share a herb soup based on sunchoke. I tend to buy an overload of herbs so there is always a lot left that need to be used before it gets yellow. It is a light and smooth soup with a delightful colour. As far as the herbs are concerned use anything you like, but be careful with herbs that have a strong flavour, for example do not add an overload of thyme. I prepared a mixture of fresh parsley, chervil, basil, sage, a bit of tarragon, rosemary and a touch of thyme.
Ingredients: 300 g sunchokes 1 shallot 1 tablespoon butter 450 ml vegetable stock 2 handful herbs of your choice salt, pepper
Peel and cut sunchokes and among the diced shallot stew in a bit of butter for 5-7 minutes. Add vegetable stock and cook for 15 minutes. Puree the mixture among the herbs, but do not cook it any longer! Season with salt and pepper.
Somebody told me that sunchoke, if it is what I googled, i.e. Jerusalem Artichoke or in German "Topinambur", were not tasaty, and I have an aversion without having ever eaten them, because when I asked for sweet potato seeds they sold me seed topinambur for a heap of money and not even one sprouted :-) But your soup looks great, and the herbs made up for the taste, I guess.
5 comments:
A refined looking soup!
Cheers,
Rosa
Somebody told me that sunchoke, if it is what I googled, i.e. Jerusalem Artichoke or in German "Topinambur", were not tasaty, and I have an aversion without having ever eaten them, because when I asked for sweet potato seeds they sold me seed topinambur for a heap of money and not even one sprouted :-)
But your soup looks great, and the herbs made up for the taste, I guess.
I'm not much of a soup person either, but I appreciate how healthy they can be, like this one obviously is :) Looks great! :)
I am having doubts with that soup - green! But I guess, it is worth a try!
small house
What a colorful soup! I might just have to try it out for the color alone!
Post a Comment