Sunchoke Soup With Ginger Oil Recipes

SUNCHOKE SOUP

Steps:

• Place the sunchokes in a colander and rinse under running water. Using a kitchen brush, lightly brush them to get rid of the soil on them, if there is any. Cut into 1-inch cubes and set aside.
• Heat butter in a large Dutch oven (or any heavy bottom pan) in medium heat. Add in the onion and celery. Cook, stirring frequently, until softened, 5-7 minutes.
• Add in the salt, pepper, stock, water, and sunchokes. Give it a stir. Bring it to a boil. Turn down the heat and let it simmer for 45-50 minutes or until sunchokes are easily pierced when inserted with a knife.
• In a blender, puree the soup in 2 batches until smooth. Return the soup to the pan and reheat over medium heat.
• Taste for seasoning and add in if necessary.
• Ladle into bowls. If prefered, top each bowl with kale chips and sesame seeds.

SUNCHOKE SOUP WITH GINGER OIL

Steps:

• Soup: Roughly chop dark green leek stalks. In a heavy-bottomed pot over medium-low heat, melt 3 tablespoons butter; then add leeks. Smash and peel garlic cloves and add them to the pot. (If you're using a Vitamix to pureé the soup later, you can leave garlic skins on.) Continue to cook leeks and garlic until soft, stirring occasionally, 2-3 minutes. Meanwhile, in a small saucepan over low heat, warm the water or stock.
• Roughly chop unpeeled sunchokes to a uniform size, about 1-inch pieces. Set aside. Meanwhile, tilt the pot with the leeks to pool the butter. Place bay leaves on top of the butter so they lightly fry for about 5 seconds. Then stir and continue sautéing until there is less popping coming from the pot, 2-3 more minutes.
• Ginger Oil: Slice unpeeled ginger into coins. Place in skillet over medium-high heat along with the oil. Heat until the ginger begins to fry, 2-3 minutes; fry for 1 minute, then turn off heat and set aside to cool. Once cool, store ginger and oil in a jar with a tight-fitting lid. (Ginger Oil can be made in advance; it will keep in jar, refrigerated, for two months.)When leeks are melted, remove from heat and season with a pinch of salt and stir. To the pot, add sunchokes and the warm water or stock. Turn heat to low and bring to a simmer. Once simmering, cook uncovered until the sunchokes are soft, 25-45 minutes. (Cooking time will depend on the freshness and water content of the sunchokes.)
• When the sunchokes are soft and break apart, discard the bay leaves before adding the contents of the pot to a blender. (If you're using a high-speed blender such as Vitamix, you can leave the bay leaves in.) Replace the lid and blend on low speed to combine the ingredients; then slowly increase the blender speed to medium for 30 seconds. Turn speed back to low, remove the cap, and add the butter one piece at a time, so it emulsifies into the soup. When all of the butter has been emulsified, place the cap back on and purée at high speed for 30 seconds. (Optional: Pour soup through a fine-mesh strainer or chinois back into the pot for a more refined texture.)
• Assembly: Taste soup and adjust seasoning. Ladle warm soup into bowls. Drizzle a spoonful of Ginger Oil on top and serve.

BUTTERCUP SQUASH SOUP WITH GINGER

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
• Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.