Author Notes
The best thing about sunchokes, apart from being a generous source of iron, is their extravagant creaminess when pureed. This soup has a lovely silky smoothness that is very satisfying and filling, without being heavy. A few drops of freshly squeezed lemon juice bring out the flavours and add a touch of brightness that I definitely recommend.
Serve with a small salad, dark bread and maybe some cheese or hummus on the side. —sil entre jardins
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Ingredients
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2 tablespoons
olive oil
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1
leek
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3
bay leaves
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700 grams
sunchokes, scrubbed or peeled and chopped
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300 grams
parsley roots (3 medium), scrubbed or peeled and chopped
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2 sprigs
rosemary
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1 liter
filtered water
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1/2 teaspoon
nutmeg
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sea salt + black pepper, to taste
Directions
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In a heavy bottomed soup pot, add olive oil, leek and bay leaves and lightly cook stirring once or twice. Add sunchokes, parsley root and rosemary sprigs, stir everything together, cover and cook another 5 minutes until fragrant and slightly caramelised.
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Add water, bring to a boil and let simmer on low heat around 20 minutes, or until the vegetables are tender.
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Remove from heat; add nutmeg, salt and pepper and blend until smooth.
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To serve: drizzle with a little walnut oil (or extra virgin olive oil), a few drops of fresh lemon juice, fresh parlsey and lightly toasted pumpkin seeds.
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