Pureed sunchoke (Jerusalem artichoke soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
- 2 lbs. sunchokes, chopped- 1 large onion, diced- 8 cups water- 8 tsp powdered bouillon (like Maggi)- 1 tbsp ground thyme- 2 to 3 bay leaves- 2 to 3 tbsp Seasoning blend (Trader Joe's 21 Seasoning Salute or Mrs. Dash original)- Ground pepper to taste
Clean and trim sunchokes well. Chop into 1-inch pieces (I ended up with about 6 cups). Dice one large onion. Set these ingredients aside. In a large soup pot, bring water, bouillon powder, thyme, bay leaves, seasoning blend to a boil. Add diced onion and chopped sunchokes, lower heat to medium and simmer 30-40 minutes. Remove from heat and let stand for about 10 minutes. Blend a few portions at a time in a blender or use stick blender directly in pot to create puree. Serve as is for a rustic soup, or strain for a finer soup.
Serving Size: Makes about 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user PALAKA5.
Serving Size: Makes about 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user PALAKA5.
Nutritional Info Amount Per Serving
- Calories: 82.7
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 785.0 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.0 g
- Protein: 2.1 g
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