FoodieTots.com

FoodieTots.com header image 2

Support Farmer Heinz (and a Sunchoke Soup Recipe)

January 7th, 2011 · 6 Comments

A local Maryland farm, Next Step Produce, recently lost their boiler room in a fire. They lost $1600 worth in seeds in the fire and are unable to heat their greenhouses until the boiler room is rebuilt. Read more about the situation here, or go to FreshFarm Markets’ website to make a contribution to the “Help Heinz Fund.” Not only is farmer Heinz a fixture at the Dupont Circle FreshFarm market, but his organic produce is also distributed through our CSA in a crop-sharing arrangement. Below is a favorite recipe from the FoodieTots archives using one of the ingredients I was first introduced to by Heinz, sunchokes. My toddler, then just two-and-a-half, eagerly sampled a sunchoke handed to him by Heinz at the market — and if I remember correctly, sampled this soup as well.

~

Sunchokes, also known as Jerusalem artichokes, look very similar to ginger root, but when you begin to peel them they offer an intensely concentrated artichoke aroma. Raw, they have the texture of a water chestnut, but taste sweeter and nuttier. They are a member of the tuber farm and are packed with iron and potassium. They aid in digestion and store carbs as inulin, not starch, making them an ideal substitute for potatoes. The farmer suggested roasting them or serving raw in a salad, but I’ve had sunchoke soup on the mind since Ramona’s post in the spring. This simple soup lets their flavor shine. I added mushrooms which added to the earthy flavor, but you can omit them.

Recipe: Creamy Sunchoke Soup
Adapted from Thomas Keller

Ingredients:

  • 1 pound sunchokes
  • 1 leek, white part and an inch of the green portion, rinsed well
  • 1/2 cup maitake mushrooms
  • 2 tablespoons butter
  • 1/4 teaspoon white pepper
  • pinch of sea salt
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup cream

Instructions: Peel and thinly slice the sunchokes. (They are a little tricky to peel, so go carefully.) Slice the leek cross-wise into thin strips. Coarsely chop the mushrooms. Melt butter in stock pot over medium low heat. Add sunchokes and leeks and cook until they are translucent, about 8 minutes. Add mushrooms and cook 2 minutes more. Season with white pepper and salt, and stir in chicken stock. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Remove from heat and puree in blender or with stick blender until smooth.  Stir in cream, warm over low heat for two minutes, then remove from heat and serve. Makes 4 servings. Enjoy!

Farms of Origin: Organic sunchokes and leek, Next Step Produce and maitake from the Mushroom Lady, Dupont Circle Farmers Market. Butter from South Mountain Creamery.

— originally posted 12/09/08

Tags: at market · Know Your Food · local farms · mushrooms · organic · PSA · recipes · soup · vegetables · winter

6 responses so far ↓

  • 1 marge // Sep 26, 2011 at 6:27 pm

    my husband and I have been buying local grown organic food. we have noticed a big differencein our energy levels. 🙂
    marge´s last blog post post ..chicken whirligig

  • 2 tom // Sep 26, 2011 at 10:54 pm

    My guess is that the lines and openings near the burner have to be cleaned. On high the gas is escaping with more pressure through a restricted orifice, like you letting the air out of a balloon. Clean good and tighten everything and see if that helps.
    tom´s last blog post post ..Panic Free Life

  • 3 terry // Sep 27, 2011 at 2:07 pm

    hello

  • 4 james // Sep 27, 2011 at 3:23 pm

    Thanks for one’s marvelous posting! I definitely enjoyed reading it, you happen to be a great author.I will make certain to bookmark your blog and may come back in the foreseeable future. I want to encourage continue your great writing, have a nice day!
    james´s last blog post post ..An Explanation On How To Do Self Hypnosis

  • 5 kelley // Sep 28, 2011 at 2:13 pm

    Good day! This post couldn’t be written any better! Reading through this post reminds me of my good old room mate! He always kept talking about this. I will forward this post to him. Pretty sure he will have a good read. Many thanks for sharing!
    kelley´s last blog post post ..become a vegetarian

  • 6 Sarah Krenshaw // Feb 9, 2015 at 11:48 am

    Sunchokes,leeks AND Maitake mushrooms? I think I just found the perfect food. I will be trying this recipe tonight! 🙂