Steps to Prepare Perfect Roasted Sunchoke (Jerusalem Artichoke) Soup
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Before you jump to Roasted Sunchoke (Jerusalem Artichoke) Soup recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.
Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. That's a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared obligation we have for turning things around. Unless everyone begins to start living much more green we won't be able to resolve the problems of the environment. Each and every family should start generating changes that are environmentally friendly and they must do this soon. Here are some tips that can help you save energy, mainly by making your cooking area more green.
A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. In case you can get a new one, they use about 60% less than the old ones that are more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to run as often.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is quite uncomplicated to live green, all things considered. Typically, all it requires is a bit of common sense.
We hope you got insight from reading it, now let's go back to roasted sunchoke (jerusalem artichoke) soup recipe. To make roasted sunchoke (jerusalem artichoke) soup you only need 12 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Roasted Sunchoke (Jerusalem Artichoke) Soup:
- Prepare of --- Roasted Sunchokes ---.
- Take 1 pound of or 450 g sunchokes (Jerusalem artichokes).
- Provide 1 of sprig fresh rosemary or 1 tsp dried.
- Get 1 Tbsp of olive oil.
- You need of --- Soup ---.
- Take 1/2 of onion, thinly sliced.
- Take 1 clove of garlic, thinly sliced.
- Use 1 Tbsp of butter or olive oil.
- Get 1 cup of vegetable or chicken stock.
- Take 1 cup of whole milk.
- Provide of Salt & pepper.
- Use of Chives or parsley to garnish.
Instructions to make Roasted Sunchoke (Jerusalem Artichoke) Soup:
- Wash and scrub your sunchokes very well. I leave the skin on because I like the earthy flavor, but you can peel it off if you want a smoother texture and cleaner white color..
- Preheat your oven to 400°F/200°C. Cut the sunchokes into bite-sized chunks and toss with a little salt and pepper, and about 1 Tbsp olive oil. Roast in the oven for about 30 minutes or until they start to turn brown and a bit crispy..
- Meanwhile, heat about 1 Tbsp butter or olive oil in a heavy pot and sauté the onions and garlic on medium-low until soft and translucent (about 10 minutes)..
- Add the roasted sunchokes to the pot and pour in 1 cup of stock - it should just cover the sunchokes. Bring to a boil then turn to low and cover with lid. Simmer for 20-30 minutes until the sunchokes are nice and soft..
- After 20-30 minutes, add 1 cup of milk to the pot and cook on low for another 5 minutes. (NOTE: If you don't have a food processor or mixer/blender of some kind, mash the sunchokes with a fork or masher before adding the milk. ).
- If you have a food processor/mixer, blend the soup into a smooth consistency. Add a little more milk or stock if it's too thick. Adjust the taste with salt and pepper..
- Serve into bowls and garnish with parsley or chives. Enjoy!.
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