Sunchoke and Potato Soup
I remember seeing this soup on Gluten-Free Girl and the Chef, and thinking I should make it right away. That was a year ago. Today, I finally made the soup. It was delicious!
This is the first time I’ve eaten sunchoke, also known as Jerusalem artichoke. It looks like a cross between potato and ginger, and tastes a little like water chestnut.
I rarely consult recipes when I cook. When I do, as in this case, I don’t follow them precisely. I get the general idea and then I just do it, relying on my own skills, experience, and tastebuds, nary a measuring spoon in sight. In this case, I didn’t want to deal with a blender, so I chopped the potatoes and peeled sunchoke extra small, and then gave them a rough mash in the pot once they cooked through. I also omitted the heavy cream. Because of these two changes, you’ll see that my version is less creamy looking, but I’m sure it’s just as tasty.
This was really amazing with the chili oil. And very filling too. -Laura