Sunchokes have a subtle nutty, earthy, and slightly sweet flavour when roasted. Enjoy this soup as an appetizer or main course and serve with warm crusty multigrain bread. It will keep you warm as we transition into colder weather. We hope you like it!
- 5 Cups of Sunchokes
- 8 Cloves of Garlic
- 1 White Onion medium
- 1 Leek medium
- 1/3 Cup Microgreens
- 2 Cups of Vegetable Broth
- 2 Cups of Milk
- 2 Tbsp Olive Oil
- Black Pepper
- Bunch of fresh thyme
- Large sprigs of Rosemary
- Couple lemon wedges
- Pre-heat oven to 325 F on convection bake.
- Gently wash, peel and chop sunchoke in 1-inch pieces. Add sunchoke and garlic cloves to a medium bowl and toss with olive oil to lightly cover. Remove garlic skins after roasting for intense flavour.
- Place sunchokes and garlic cloves on a baking tray. Sporadically place the thyme and sprigs for added flavour. Roast for 35-45 minutes or until tender and golden brown.
- In a large saucepan on medium-high heat, add olive oil and chopped onion and cook until translucent approximately 2-3 minutes.
- Add chopped leeks and cook until tender and golden approximately 3 minutes.
- Add vegetable broth and milk to the large saucepan and stir until evenly mixed. Bring to boil then reduce to medium heat to simmer.
- Carefully remove sunchokes/garlic from the oven. Gently add sunchokes and garlic with herbs to the large saucepan. Sprinkle black pepper and salt to taste.
- Cook for 10 minutes to fuse the flavours together. Turn off the heat to let cool for 8 minutes.
- Very carefully, using an immersion blender, blend the soup in batches while still in the large saucepan. Alternatively, you can scoop and blend the soup in a blender in small batches to blend easier and smoothly.
- Once the soup is smooth and completely blended, serve in a large soup bowl. Drizzle olive oil and squeeze some lemon on top. Garnish with microgreens.