Sunchoke Apple Soup

in Soups

Sunchoke Apple Soup // www.acozykitchen.com

In an alternate universe, I have long hippie-flowing hair, I can wear long dresses (I’m so very short) and have the super power to go on walks in the forest and name every single flower I come across. I can gather a random medley of flowers, take them home and effortlessly arrange them in one of those antique-y looking vases. In this alternate universe where I’m a flower-whisperer, I’m guessing I probably HATE sunflowers. (I feel like most florists whom I’ve met do.) I’m a flower snob, guys.

In my non-alternate universe, I kinda like sunflowers. They’re definitely not my go-to flower at the market, but I like them in fall. They’re so warm and cheery and harmless. I will admit, they’re definitely homely, but I think that’s part of their charm. For the longest time I had no idea what that sunchokes were related to sunflowers. Honestly, for a long time I had no idea what the hell a sunchoke actually was. I thought it was an artichoke. I dunno. When I found out the two were related it all made sense. Sunchokes do sort of taste like nutty, the way a sunflower seed tastes. You can eat them raw, shaved in salads or pan sautéed and thrown in a hash with an egg, but I love them in soups. They make the creamiest, silkiest of soups.

Sunchoke Apple Soup // www.acozykitchen.com

This soup is my first Thanksgiving recipe I’m hurling at you! It’s the first of many. I love making a soup for Thanksgiving; mainly because it’s so easy to make ahead. Make it the day before! Then just reheat before serving. It makes things super easy.

Sunchokes almost look like raw ginger, right?

Sunchoke Apple Soup // www.acozykitchen.com

I love the light onion-y flavor from the leek, and the addition of tart apple is so welcomed and awesome. This soup can easily be vegan if veggie broth is used in place of the chicken stock,

This soup is simple in its preparation; same ol’ same ol’: cook stuff in broth, transfer to blender to get all smooth, transfer back to pot to warm. But it’s flavor, I assure you, is so special.

My favorite part of this entire soup might be the addition of raw apple on top and the freshness the Italian parsley oil adds. I sometimes skip the extra garnishes that people suggest, but please use these! They’re so great.

Sunchoke Apple Soup // www.acozykitchen.com

Sunchoke Apple Soup

Print this recipe!

2 pounds sunchokes, peeled and cubed
1/2 lemon
1 large Granny Smith apple, divided
2 tablespoons unsalted butter
1 leek, thinly sliced
2 garlic cloves, roughly chopped
1/2 teaspoon dried or fresh thyme
1/2 teaspoon freshly ground pepper
Salt
4 cups low-sodium chicken broth (or veggie broth)
1 cup Italian parsley
1/2 cup sunflower oil (or olive oil)

1. To avoid discoloration, toss the sunchokes with a squeeze of lemon juice in a medium bowl. Reserve a quarter of the green apple for garnish and rub its sides the lemon to also avoid discoloration. With the remaining apple, peel it, cut out its core and chop it up loosely. Add it to the cubes of apple to the bowl with the sunchokes; toss so the apple cubes are covered in lemon, too.

2. In a medium saucepan, melt the butter over medium-low heat. Add the thinly sliced leek and cook until soft, about 5 minutes. Throw in the minced garlic and thyme and cook until fragrant, an additional minute or so.

3. Next, add the sunchokes and apple. Top the sunchokes and apple with a few pinches of salt and pepper. Pour in the chicken broth and bring the mixture to a simmer. Turn the heat down to low, and simmer, while the pot is covered, until the sunchokes and apple have softened, about 30-40 minutes.

4. While the soup is cooking, let’s make the Italian parsley oil. Transfer the Italian parsley to the blender or food processor; pulse until chopped. Pour in the oil and blend until very smooth. Transfer the mixture to a small bowl and allow it to sit while the soup is cooking.

5. If you have an immersion blender, use it! If you don’t (I don’t), transfer the soup, in batches, and blend until very smooth. Transfer back to the pot, warm the soup over low heat and salt to taste.

6. Just before serving, strain the parsley oil, discarding the parsley pulp and reserving the oil. Cut the reserved quarter of the green apple into matchsticks. Divide the soup between bowls; garnish each soup a small handful of green apple and a drizzle of Italian parsley oil.

Yields 4 bowls

Sunchoke Apple Soup // www.acozykitchen.com

{ 15 comments… read them below or add one }

Sarah | The Sugar Hit November 11, 2013 at 1:04 am

There’s no other word for it, this soup is ELEGANT. It sounds delicious!

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Belinda @themoonblushbaker November 11, 2013 at 3:58 am

The styling of this soup is so sophisticated but yet the recipe is easy. I want to make this to impress my parents this week!

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Adrianna Adarme November 11, 2013 at 9:33 am

Yes yes! Please do. The soup couldn’t be easier to prepare.

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Bella November 11, 2013 at 4:20 am

That looks delicious! I’ve never heard of sunchokes before; I am going to be on the lookout for them now.

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Hannah @ All-Purpose and Semi-Sweet November 11, 2013 at 4:52 am

What beautiful styling of what I would guess is not the easiest soup to photograph!

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Adrianna Adarme November 11, 2013 at 9:33 am

Oh thank you! It’s not the most beautiful color (kind of a white-ish gray!) the dots of Italian parsley and slices of apple definitely help the color, I think. :)

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Ali @ Inspiralized November 11, 2013 at 5:37 am

My mother oddly just bought me sunchokes and said “I figured you’d know what to do with them.” And then you posted this! Loving you right now!

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Adrianna Adarme November 11, 2013 at 9:32 am

Ha! What timing!

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Katrina @ Warm Vanilla Sugar November 11, 2013 at 5:56 am

Mmm what a fun soup! Especially the apple in there :)

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Arthur in the Garden! November 11, 2013 at 9:50 am

Lovely! I love sunchokes but usually cook them like potatoes.

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Adrianna Adarme November 11, 2013 at 10:05 am

Me too, actually! The soup kinda has a similar consistency to a potato soup – just smoother and creamier. :)

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Shikha @ Shikha la mode November 11, 2013 at 4:24 pm

I’ve never cooked with sunchokes before but it doesn’t look that difficult. Thanks for sharing!

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Michelle November 11, 2013 at 6:09 pm

I don’t think I could eat this soup — it’s too pretty!

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Shelly (Cookies and Cups) November 14, 2013 at 5:30 pm

So pretty! I would love to try it!

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Rebecca November 18, 2013 at 10:48 am

I love those green dots of oil on top of the soup, it somehow makes me wanna dive into it right now :P haha :)

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