Sunchoke Bisque

[Guest guest]

Sunchoke Bisque

 

1 small onion

3 small potatoes, 1/2 inch chunks, peeled

1 lb. sunchokes, scrubbed well, unpeeled

1 to 2 celery ribs

2 tbsps. olive oil

2 garlic cloves, minced

6 cups vegetable stock or water

sea salt and pepper

2 bay leaves

a pinch of fresh thyme

milk, soymilk or cream for thinning

1/2 cup croutons

oilve, walnut, avocado or hazelnut oil

 

Wash all the vegetables and cut into ½ inch chunks.

Heat the oil in a soup pot, add the vegetables and sauté over high heat,

stirring until lightly browned. Add garlic and stir for 1 to 2 minutes. Add the

stock or water, salt, pepper, thyme and bay leaves. Bring to a boil then simmer

for about 25 minutes, until sunchokes and potatoes are tender.

Cool briefly, then puree until smooth. Return to pot and add milk, cream or

soymilk to desired consistency. Taste for salt and seasonings. Serve with a few

croutons in each bowl and the  oil drizzled in a thin stream over the top.