Sunchokes (Topinambur in German) are funny little creatures. They have a mildly sweet, nutty flavor with a hint of artichoke, which is how I think they got their name – actually they are a type of sunflower. When making this soup, make sure to use fresh sunchokes, they keep in the fridge only for a few days. In any case, the pairing with very bright citrus flavors works perfectly for the sunchokes, especially during this endless winter…
Recipe: Bright sunchoke soup with lemon, orange and lime
- Two teaspoons of vegetable oil
- One onion
- Half a teaspoon of brown sugar
- One pound of sunchokes
- One orange
- Two lemons
- One lime
- Zest of one lemon
- One teaspoon of shiro miso, or vegetable broth
- 125 ml half a cup of oat milk or cream
- Salt and pepper
- Fresh herbs
- Wash and peel the sunchokes (with a potato peeler for example) and chop them into rough pieces. Heat the olive oil in a large saucepan.
- Finely dice the onion and fry until translucent. Deglaze the onion with the brown sugar, keep stirring. Add the sunchokes to the pan and roast for a minute with the onions and the sugar.
- Squeeze the juice from the orange, the lemons and the lime and add everything to the pot. Lower the heat and let the sunchokes simmer in the citrus juices for five minutes.
- Then stir in the miso paste, stirring until it dissolves. (If you don't have miso at home, just use vegetable broth instead of water for the next step.)
- Add about 500 ml (two cups) of water (or vegetable broth to replace the miso) and let the soup simmer for about fifteen minutes. Then add the oatmilk or cream and simmer for another five minutes or until the sunchokes are soft.
- With an immersion blender or in a mixer, puree the soup. Add some more water if the consistency is too thick. Put the soup back on the stove and season with lemon zest, salt and fresh pepper. Serve with a few fresh herbs.