Tag Archives: Soup Recipes

Roasted Sunchoke Soup with Caramelized Pears

27 Feb

Although sunchokes are originally from America, French explorer Samuel de Champlain brought from Cape Cod to Europe in the 17th century, so they’ve grown in Britain for some time. They’re sometimes called Jerusalem artichokes or earth apples, and are tubers that look a bit like ginger (see above). In this soup, I roast the sunchokes for a sweeter flavor that brings out the earthiness.

One thing to keep in mind – when you’re preparing the sunchokes, if you peel them, they’ll oxidize and turn pinkish. You can avoid that if you pop them in water with a splash of lemon juice once you’ve peeled them.

Roasted Sunchoke Soup with Caramelized Pears

5 Servings

INGREDIENTS
3 1/3 pounds sunchokes, carefully scrubbed
Salt and pepper
1 tablespoon drippings or vegetable oil
Vegetable broth
1 splash Sherry vinegar

For each serving:
1/4 strip bacon, small diced
1/8 Bosc pear, sliced

METHOD
Preheat the oven to 350°F. In a medium bowl, combine the sunchokes, salt and pepper and vegetable oil or drippings. Toss thoroughly and turn the mixture onto a foil-lined baking sheet. Roast in the oven until tender, then remove from the oven. I like to keep the skin on my sunchokes – if you do this, you’ll need to make sure the skin is very, very clean before roasting. If you prefer to peel the sunchokes, do it now (the soup will be a little paler if you peel them). Turn the roasted sunchokes into a food processor in 2 batches and blend to a purée. Add vegetable broth as necessary to help blending, and finally, add the splash of Sherry vinegar. Render the bacon, reserving the drippings for another recipe. Add the pear slices to the pan and brown them on both sides. Serve the soup topped with the pear and bacon

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Day 13: Chowder (Sort of)

20 Jan

Sorry for the 2-day hiatus, folks! I spent the last 48 hours on Theraflu and broth but am now fine and dandy and will pick up where I left off. And yes, I pretended they had Theraflu in 1940s Britain.

I had some leftover salt cod from this and figured a soup might be in order since it’s still pretty cold outside here in New York. Soup always feels comforting. Is it a clam chowder? No, not really, on account of having no clams. But thanks to some supersmoky bacon, salt cod and a healthy dose of celeriac, turnip, potatoes and onions, it sort of tastes like one.

Chowder (Sort of)

INGREDIENTS
1 potato
Cream
Milk
1 tablespoon reserved bacon fat
1 strip bacon, cut into thin strips
1/4 cup small diced onions
1/4 cup small diced carrots
1/8 cup small diced celeriac
1/8 cup small diced turnip
Vegetable stock
Salt cod, soaked in several changes of water for 24 hours, then poached in water
Salt and freshly ground pepper

METHOD
Cut the potato in half. Small dice one half of the potato and set aside. Simmer the other half of the potato in water until tender. Then purée with about a 50/50 mixture of cream to milk, until you form a loose potato purée. Set aside and keep warm. Warm the bacon fat (I keep this anytime I make bacon). Render the bacon strips in the fat and then add the onions and carrots. Next add the celeriac, turnip and potato to the pot and add enough enough vegetable stock to cover the veggies. Bring to a boil, then reduce the heat and simmer until the vegetables are cooked through. Add to the cream-potato mixture slowly, stirring all the while. Finally, flake the salt cod into the soup and stir. Heat until warmed through and then check the seasoning. In all likelihood you won’t need to add much salt if any, since salt cod remains rather salty even after soaking and cooking. Good with a crusty piece of bread.

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