Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
30 Mins
Yield
Serves 6 (9 cups) (serving size: 1 1/2 cups)

Nutty sunchokes, also known as Jerusalem artichokes, give this soup deep flavor. Find them at farmers' markets and well-stocked grocery stores.

How to Make It

Step 1

Preheat oven to 400°. Pulse sunchokes in a food processor until coarsely chopped, working in batches if necessary. Spread sunchokes evenly on 2 large rimmed baking sheets. Drizzle each sheet with 1 tbsp. oil and sprinkle with 1/8 tsp. salt; toss well. Roast sunchokes until tender, about 20 minutes.

Step 2

Meanwhile, heat 1 tbsp. oil in a large pot over medium heat and add shallot; cook, stirring frequently, until softened but not browned, about 2 minutes. Add garlic and cook 1 minute more. Stir in coconut milk and vegetable broth, increase heat to medium-high, and bring to a simmer.

Step 3

Heat remaining 2 tbsp. oil in a large frying pan over medium-high heat. Cook brussels sprouts, stirring occasionally, until softened and starting to brown, about 4 minutes.

Step 4

Transfer roasted sunchokes to pot of broth and blend, using an immersion blender (or blend broth with sunchokes in a blender) until smooth. Adjust consistency with water if needed and season to taste with salt.

Step 5

Ladle into 6 bowls and top each with some brussels sprouts, hazelnuts, and a thin drizzle of oil.

Ratings & Reviews

Elegant soup

redcucina
January 30, 2017
This is an impressive soup. Very nice flavor from the sunchokes and coconut milk, and the browned brussels sprouts and roasted hazelnuts harmonize well. A good first course to a special occasion dinner.