Sunchoke Soup with Tempeh & Pumpkin SeedsPosted: April 16, 2012
We really enjoy sunchokes (a.k.a. Jerusalem artichokes), but they are a pain to clean! Armed with my trusty vegetable peeler, I made short work of a bunch of them and a lone russet potato to make this soup. Inspired by this recipe, I changed things up by using what we had at hand and it was delicious! We ate some cold the other night and I almost liked it even more. A refreshing alternative to vichyssoise! For the tempeh and pumpkin seeds I made a marinade out of some soy sauce, grapefruit juice, sesame oil and a few other things from the fridge. Srchicha was probably involved. I let the tempeh soak for about an hour and then baked them in the oven at about 375F – turning them until all sides were golden brown. I then brushed some of the leftover marinade over pumpkin seeds and baked those until they got toasty. These were the toppers for the soup.
- 1 potato, peeled and cut into small cubes
- about a pound of sunchokes, peeled and cut into small cubes
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 3-4 cups of broth
- 1/2 cup half and half or creamer of your choice
- salt and pepper to taste
- Place cubed sunchokes and potatoes in a pot of cold water and bring to a boil. Cook until a fork pierces the pieces easily and drain.
- Rinse the pot and add a bit of olive oil to coat the bottom. Over medium heat, saute the onions until soft and translucent. Add the garlic and cook for another minute or two. Put the cooked sunchokes and potatoes in the pot and add about 3 cups of the broth. Let it come to a boil and then reduce heat to low and simmer for about 10 minutes.
- Remove from heat and blend the soup carefully (blender, immersion blender, food processed, whatever – just be careful with hot liquids!). Put it back in the pot and add the cream and bring to a gentle simmer. Add more broth if the soup seems too thick. Salt and pepper to taste.
- Serve topped with seitan cubes, pumpkin seeds or chives for garnish.