Roasted Sunchoke (Jerusalem Artichoke) Soup

Ingredients

• 1 pound or 450 g sunchokes (Jerusalem artichokes)
• 1 sprig fresh rosemary or 1 tsp dried
• 1 Tbsp olive oil
• 1/2 onion
• thinly sliced
• 1 clove garlic
• thinly sliced
• 1 Tbsp butter or olive oil
• 1 cup vegetable or chicken stock
• 1 cup whole milk

Instructions

1. Wash and scrub your sunchokes very well.
2. I leave the skin on because I like the earthy flavor, but you can peel it off if you want a smoother texture and cleaner white color.
3. Preheat your oven to 400F/200C.
4. Cut the sunchokes into bite-sized chunks and toss with a little salt and pepper, and about 1 Tbsp olive oil.
5. Roast in the oven for about 30 minutes or until they start to turn brown and a bit crispy.
6. Meanwhile, heat about 1 Tbsp butter or olive oil in a heavy pot and saute the onions and garlic on medium-low until soft and translucent (about 10 minutes).
7. Add the roasted sunchokes to the pot and pour in 1 cup of stock - it should just cover the sunchokes.
8. Bring to a boil then turn to low and cover with lid.
9. Simmer for 20-30 minutes until the sunchokes are nice and soft.
10. After 20-30 minutes, add 1 cup of milk to the pot and cook on low for another 5 minutes.
11. (NOTE: If you don't have a food processor or mixer/blender of some kind, mash the sunchokes with a fork or masher before adding the milk. )
12. If you have a food processor/mixer, blend the soup into a smooth consistency.
13. Add a little more milk or stock if it's too thick.
14. Adjust the taste with salt and pepper.
15. Serve into bowls and garnish with parsley or chives.
16. Enjoy!