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Sunchoke Soup with Fennel

Sunchoke Soup with Fennel | Naturally Ella
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★★★★★

5 from 2 reviews

A beautiful winter/spring soup that uses the subtle flavor of sunchokes paired with fennel and potatoes. 

Ingredients

Scale
  • 2 tablespoons lemon juice
  • 1 pound sunchokes
  • 1 pound Russet potatoes
  • 1 tablespoon olive oil
  • 1 medium shallot (diced)
  • ¼ pound fennel bulb (diced)
  • 2 cloves garlic (minced)
  • 2 cups water
  • ¼ teaspoon salt
  • ½ cup cream
  • Fennel fronds (for topping)
  • Cream (for topping)
  • Black Pepper (for topping)

Instructions

  1. Juice half a lemon and set the juice aside. Place extra lemon juice and the squeezed lemon half in a bowl with water. Peel and cube the sunchokes. Place in a bowl with the lemon water. Peel and cube the potatoes, set aside.
  2. Heat a stock pot over medium-low heat. Add the olive oil followed by the shallots and fennel. Cook until both are translucent and fragrant, 5 to 6 minutes. Add in the minced garlic and cook for another minute or two.
  3. Stir in the sunchokes and potatoes followed by the water and salt. Bring to a boil, reduce to a simmer, cover, and cook until potatoes and sunchokes are tender, 10 minutes or so. Stir in the lemon juice.
  4. Carefully transfer the soup to a blender and puree until smooth. Add more water as needed to reach a soup consistency you like. Transfer the soup back to the pot and heat until warm. Add the cream right before serving.
  5. Divide the soup into two bowls and add a drizzle of cream and top with chopped fennel fronds and fresh cracked black pepper.

Notes

Tips & Tricks: You could replace all or part of the water with vegetable broth- I just like the flavor to be better without the broth (and the color stays beautiful!)

Stock up: get the pantry ingredients you will need: sunchokes, fennel, cream

Nutrition: see the information.

Nutrition

Find it online: https://naturallyella.com/fennel-sunchoke-soup/