Sunchoke “Super” Soup

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Winter soup good to make until beginning of spring.

Soup Ingredients

2lb Sunchokes

1 Spring Onions(or any)

3 Spring Garlic(or 1 head garlic)

1 handful of Thyme

2 cups Bone Broth(grass-fed chicken or beef)

2 cups Vegetable Stock or Water

1 cup White Wine (use leftovers)

1/4 cup Olive Oil

2 TBSP Grass-fed Butter or Ghee

1 can Coconut Cream

Soup tools

1. Basics ( Knifes, Cutting board, Towels etc..)

2. Soup pot ( at least 8 quart)

3. Blender ( Prefer Vita-Mix)

4. fine mesh strainer

Soup Method

1. Slice, chop , cut up all vegetables and set aside( sun choke skins are okay). Have all your items ready for you measured out, and your tools ready. = miss en places

2. turn on heat medium high and place oil, add onions and sweat.

3. Add garlic and thyme, then cook until fragance.

4. Add sun chokes

5. Add wine and reduce until almost gone.(keep your eye do not burn!)

6. Add bone broth and vegetable stock, then bring to boil. and reduce to simmer.

7. Cook , allow to simmer on medium low for about 1hr and 1/2 or until the sun chokes are delicate and can break apart with fork.

8. Add coconut cream and blend. set aside.

9. When ready to serve blend with butter.

Side Notes & Options

1. Garnished in picture with sumac, herb oil and curried cashews.

2. You can use this as a sauce just don’t add the butter and cook down more until its thicker , then add butter. great for meats fish, chicken, beef. Can use for vegetables great with peas, sweet potatoes , carrots etc..

3. If your vegan butter and bone both is optional, they both make the soup “super”.

4. This soup will last about about 2weeks in fridge. You can freeze or can for months.