Sunchoke Soup Recipe

Directions

1. 1

   Prepare the Ingredients

   Clean and peel the sunchokes, then chop them into small cubes. Dice the onion and mince the garlic.

2. 2

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Cook the Sunchokes

   Add the cubed sunchokes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce to a simmer and cook for about 20 minutes, or until the sunchokes are tender.

4. 4

   Blend the Soup

   Remove the pot from heat and add the sassafras leaves. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend just half of it.

5. 5

   Season and Serve

   Return the soup to low heat, season with salt, black pepper, and lemon juice. Stir in the sunflower shoots right before serving for a fresh crunch.