Sunchoke Soup

Sauté the onions, celery, then garlic: Heat the butter in a soup pot over medium-high heat until melted. Add the onions and celery and cook until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.

Add the sunchokes and stock: Add the sunchokes and your choice of stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the sunchokes begin to break down, 45 minutes to an hour.

Purée the soup and serve: Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot. Hold down the lid while blending. Alternatively, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add more salt to taste. Sprinkle with freshly ground black pepper before serving. Did you love the recipe? Give us some stars and leave a comment below!