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SideChef
Recipes
Appetizers
Creamy Asparagus Sunchoke Soup

9 INGREDIENTS • 10 STEPS • 45MINS

Creamy Asparagus Sunchoke Soup

Recipe
4.5
2 ratings
Bright green asparagus, rubbly sunchokes, mellow shallots and one potato (to create that silky mouth feel). And unlike other soups that simmer away on the stovetop for an hour or more, this one only takes 20 minutes. Just enough time to cook the vegetables before being pureed into oblivion. This simple soup is a great starter for dinner or makes a light meal on it’s own with a crust of whole grain bread and a glug or two of white.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Bright green asparagus, rubbly sunchokes, mellow shallots and one potato (to create that silky mouth feel). And unlike other soups that simmer away on the stovetop for an hour or more, this one only takes 20 minutes. Just enough time to cook the vegetables before being pureed into oblivion. This simple soup is a great starter for dinner or makes a light meal on it’s own with a crust of whole grain bread and a glug or two of white.
45MINS
Total Time
$2.90
Cost Per Serving
Ingredients
Servings
4
us / metric
Asparagus
3 cups
Asparagus
White Potato
1
Large White Potato
Jerusalem Artichoke
1 1/2 cups
Jerusalem Artichokes
Shallot
2
Large Shallots
Olive Oil
2 Tbsp
Olive Oil
Low-Sodium Vegetable Broth
3 cups
Low-Sodium Vegetable Broth
Kosher Salt
1 tsp
Kosher Salt
divided
Ground White Pepper
as needed
Ground White Pepper
Microgreens
to taste
Microgreens
Nutrition Per Serving
VIEW ALL
Calories
165
Fat
7.2 g
Protein
5.3 g
Carbs
23.1 g
Love This Recipe?
Add to plan
logo
Creamy Asparagus Sunchoke Soup
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Slice off the pretty tips of the Asparagus (3 cups) about 1 - 1 1/2 inches long and reserve. Trim the woody ends of the asparagus and discard.
step 1 Slice off the pretty tips of the Asparagus (3 cups) about 1 - 1 1/2 inches long and reserve. Trim the woody ends of the asparagus and discard.
step 2
Cut the remaining spears into 1" pieces and set aside.
step 2 Cut the remaining spears into 1" pieces and set aside.
step 3
In a large saucepan, heat the Olive Oil (2 Tbsp) over medium heat and add the Shallots (2) that have been peeled and sliced, and 1/4 teaspoon of the Kosher Salt (as needed). Cook until the shallots soften and become translucent.
step 3 In a large saucepan, heat the Olive Oil (2 Tbsp) over medium heat and add the Shallots (2) that have been peeled and sliced, and 1/4 teaspoon of the Kosher Salt (as needed). Cook until the shallots soften and become translucent.
step 4
Peel and dice the White Potato (1) and Jerusalem Artichokes (1 1/2 cups).
step 4 Peel and dice the White Potato (1) and Jerusalem Artichokes (1 1/2 cups).
step 5
Add the asparagus, potato and sun chokes to the shallots. Add Low-Sodium Vegetable Broth (3 cups), cover and bring just to a boil. Turn down the heat to simmer and cook for 20 minutes until vegetables are tender.
step 5 Add the asparagus, potato and sun chokes to the shallots. Add Low-Sodium Vegetable Broth (3 cups), cover and bring just to a boil. Turn down the heat to simmer and cook for 20 minutes until vegetables are tender.
step 6
Meanwhile, in a small saucepan, bring a cup of water to a boil. Prepare an ice bath by adding 1 cup of ice and 1 cup water into a bowl and set aside.
step 7
Add the asparagus tips to the boiling water and cook for 1-2 minutes until just tender. Use a slotted spoon or spider to transfer the asparagus tips from the boiling water to the ice bath to shock them and stop the cooking. Set aside until ready to serve.
step 7 Add the asparagus tips to the boiling water and cook for 1-2 minutes until just tender. Use a slotted spoon or spider to transfer the asparagus tips from the boiling water to the ice bath to shock them and stop the cooking. Set aside until ready to serve.
step 8
When the potatoes, asparagus and sun chokes are tender, transfer the vegetables and broth to a blender.
step 8 When the potatoes, asparagus and sun chokes are tender, transfer the vegetables and broth to a blender.
step 9
Puree until smooth. Season with the Kosher Salt (as needed) and Ground White Pepper (as needed).
step 9 Puree until smooth. Season with the Kosher Salt (as needed) and Ground White Pepper (as needed).
step 10
To serve, ladle the soup into bowls and swirl a teaspoon of olive oil over each bowl. Divide the asparagus tips among the bowls and float them in the soup. Top with a pinch of Microgreens (to taste) if desired.
step 10 To serve, ladle the soup into bowls and swirl a teaspoon of olive oil over each bowl. Divide the asparagus tips among the bowls and float them in the soup. Top with a pinch of Microgreens (to taste) if desired.
Tags
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Appetizers
Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Potatoes
Side Dish
Vegetables
Soups & Stews
Winter
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