Sunchoke and Leek Soup
Northern Michigan Foodie: Bliss Gardens Farm & Community Kitchen's Mary Rapin shares her philosophy for good nutrition and health over a warm bowl of sunchoke and leek soup. On an early spring day you might find Mary Rapin, of Bliss Gardens Farm and Community Kitchen in Cross Village in her kitchen stirring up a pot of Sunchoke and Leek soup. Mary loves the sunchoke, also known as Jerusalem artichoke, for its nutty flavor and because it is available nearly year round (it can overwinter beneath the soil). On the nutrition side, this tubular relative of the sunflower is packed with iron, potassium, phosphorous and vitamin C. Simple to grow, sunchokes are also available in most well-stocked produce sections and at spring farmers markets. As for the leeks in this recipe, find those on a walk in the woods when the snow melts.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 leeks (use wild ones if available) halved lengthwise and sliced crosswise
- 1 & 1/2 to 2 lbs sunchokes, skin on, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 3 cloves garlic, minced
- Salt & pepper
- 2 teaspoons dried or a handful chopped fresh, tarragon
- 2 bay leaves
- 5 cups broth, chicken or vegetable
- Optional: seasonal greens such as arugula, spinach, or dandelion, chopped
- Optional: sautéed chopped mushrooms or bacon for topping