Creamy Sunchoke Soup

Shared by Andy Henderson of Confluence Farm, photographed by FEED team member, Kelsey

Ingredients:
~8-12 sunchoke tubers depending on size)
Leek (or onion)
16 oz liquid broth of your choice
2-3 cloves of garlic
½ cup cream or about ¾ cup milk
Salt and pepper to taste

Directions:
Chop sunchokes into quarter-sized, half-inch thick(ish) pieces. Finely dice leek/onion and garlic. Heat up a soup pot, add a healthy drizzle of olive oil, sweat your leek or onions until sweet and translucent. Add garlic for the last 30 seconds, just enough that you can smell it. At this point add sunchokes and broth and cook for about 15 minutes, or until soft. The flavor of sunchokes is subtle and wonderful, but feel free to also add in other mellow root vegetables at this time, as long as they're chopped to a similar size. We added a few small butterball potatoes from a previous FEED Bin. Once soft, blend safely, either with an immersion blender or by letting it cool enough to use a traditional blender. If cooled, add cream and bring back to temperature. If still hot, temper the cream in a separate bowl by adding small amount of hot, blended soup until the cream is warm enough not to curdle when added. Salt and pepper to taste. Garnish with a little cream and green onions. This is a super flexible root vegetable soup, adapt as needed.

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