Roasted Sunchoke and Garlic Soup

Photography by Angie Norwood Browne

Recipe

Roasted Sunchoke and Garlic Soup

1 lb sunchokes

3 medium leeks

1 head of garlic

4-5 cups water or vegetable broth

extra virgin olive oil

salt

pepper

                                                      

Position a rack in the middle of the oven and preheat to 400°F.

Peel sunchokes and cut into 1-inch pieces lengthwise. Place on a rimmed baking sheet. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Set aside briefly.

Cut the top quarter of the garlic head to expose cloves. Place the garlic on a sheet of foil, and drizzle olive oil over the garlic. Season garlic cloves with a pinch of salt. Fold the foil completely over the garlic, and place the pouch on the rimmed baking sheet.

Roast for 45 min. While the sunchokes and garlic are in the oven, prepare the leeks.

Trim off the root end, and the dark green sections from the leeks and discard or keep for making stock. Slice the white and pale green sections into ¼ inch pieces. Soak in a bowl of cold water to remove dirt and grit between the leaves. Strain and rinse well. In a large frying pan or sauté pan heat 2 tablespoons olive oil on medium high heat.  Add leeks and season with salt. Stir to combine. Cook for five minutes then turn heat down to medium low and cover. Cook for about 20 min, stirring occasionally until leeks are very soft. Spoon leeks into a blender.

After 45 min the sunchokes and garlic should be nice and soft. Remove the garlic from the foil. Once it’s cool enough to handle without burning yourself, squeeze the cloves out of the skins.

Add the sunchokes and garlic to the blender with the leeks. Add 4 cups water or vegetable broth and blend until mixture is very smooth. If the soup is too thick add remaining water.

Pour pureed soup into a saucepan and heat on low for 20 min to let the flavors meld. Adjust seasoning to taste. Serve with finely chopped chives or drizzle with Lemon Chimichurri.

Lemon Chimichurri

1 cup flat leaf parsley

1/2 cup cilantro

1/2 cup oregano

¼ cup chopped chives

zest and juice from one lemon

1 tablespoon water

¼ cup extra virgin olive oil

salt and pepper to taste

Place all ingredients in a food processor and process until finely chopped.

Food styling and recipe by Milana Zettel

 

 

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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

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