Sunday, January 1, 2012

Sunchoke Smoked Gouda and Bacon soup

The lowly sunchoke...aka the Jerusalem not the prettiest vegetable in the pack but it makes one mighty yummy soup! They look a lot like a ginger root don't they?

Sunchokes are not acutually even in the artichoke family (they are actually the tuberous root of a flower very similiar to a small sunflower) nor are they from Jerusalem...they are a native North American plant.  They can be eaten raw or cooked in similar ways as a potato. As a matter of fact, sunchokes are an excellent substitute for diabetics to use instead of potatoes since the inulin they contains breaks down into fructose instead of glucose during digestion. 
Since they are so similar to a potato, I decided to make this delicious soup with them.  I know, I know I seem to be on a soup kick here but hang in there some 'other than soup' recipes are on the way!

Sunchoke Smoked Gouda and Bacon Soup

1 carton of chicken STOCK
5 or 6 sunchoke washed and peeled and chopped
1/2 cup heavy cream
1/2 - 1 cup milk
4 oz (or to taste) of Smoked gouda with bacon (I use Yancy Fancy cheese) or Smoked gouda and 4 oz crisp crumbled bacon

Pour stock into a large saucepan or soup pot. Put chopped sunchokes into chicken broth right away so they do not discolor. Bring to a boil..then simmer until sunchokes can e easily pierced with a fork. about 15-30 minutes.  Do not drain!  Add cream and bring back to a simmer. Pour into a blender or food processor and blend until smooth...add cheese(or cheese and bacon) and continue to blend. Add milk until desired consistancy is reached.  reheat if needed and serve.

It is rich and sooooo divine!

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