If you like sunchokes (also known as Jerusalem artichokes or aardperen in Dutch) then now is your time! They’re only available a short period of time per year. Such a great artichoke-y flavour, I love them roasted but they are also great in a soup. A silky, comforting, warming soup!
Sunchoke, Fennel and Potato Soup
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 white onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 1 celery stalk finely chopped
- ± 250 g sunchokes, washed and chopped into 3-4 cm cubes
- 250 g potatoes, peeled, and chopped into 3 -4 cm cubes
- 1 fennel, thinly sliced
- 750 ml stock (vegetable or chicken), more if needed, see recipe
- Pepper and salt to taste
- Topping options (these are just suggestions, combine how you like)
- Crispy kale (see recipe below, I used about 4-5 large leaves)
- Crispy fried smokey bacon
- Smoked salmon
- Crispy fried fennel sausage
- Poached egg
- Toasted hazelnuts
- Pesto
Instructions
In a large heavy based sauce pan heat the oil and add the butter. Once foaming add the onion and garlic. Sauté on medium heat until fragrant and translucent, ± 3 minutes.
Add the celery stalk and fennel and continue sautéing on medium to loe heat (don't let it brown) until softened, ± 5minutes.
Add the potatoes, sunchokes and top off with the stock. There should be just enough to cover everything, but potatoes and sunchokes can stick out a bit. You can always add more liquid later if the soup turns out too thick.
Bring to a boil and simmer on low-medium heat for ± 20 minutes until the potatoes and sunchokes are easily poked with a fork.
When cooked through use a hand help blender to blend it all into a smooth soup. Add more water (or even cream if you like) to get your required conistency. Taste and adjust seasoning with pepper and salt to your liking.
Serve with toppings of choice!
Crispy kale
While the soup is bubbling away you can make your crispy kale. Preheat the oven or airfryer to 200°C.
Wash the kale and pat it dry. Tear the kale into bite-size pieces into a large bowl and drizzle with a teaspoon of olive oil and season with pepper and salt. Massage this all together with your hands.
Spread the kale out over a lined baking tray and roast for ± 10 minutes in an airfryer or 15 minutes in a regular oven. Remove from the oven and let them cool slightly before serving.
