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sunchokes, mangoes and a rabbit

April 28, 2011

homemade popsicles!

a rabbit and his round carrot

Today we made the best soup for lunch. It is transition time with produce over at green string. The last of the squash is gone so no more squash soup, one of our staple meals. I’ve been slowly adding in other things like turnips and rutabagas as they have appeared and today’s soup was amazing. Here is the recipe:

Spring Soup

Roast a bunch of sliced sunchokes, leeks sliced in half, and fennel bulbs cut into pieces for 30 minutes, at 400 degrees. During the last 10 minutes, add some minced ginger to the roasting pan and use olive oil on everything.

While this is roasting, cut up celery root and turnips and saute them in a soup pan in some olive oil. Add salt and pepper and a few cups of homemade chicken stock (from that roasted chicken you ate last week and used to make stock afterwards) or use whatever stock you have, just be sure it’s delicious!

When the veggies are done, add everything but the sunchokes to the soup, puree it in the blender and then add the sunchokes, which you have cut up a little more. They add a nice toasty crunch to the soup. Roasted sunchokes just by themselves are really good, they are like french fries, by the way. Enjoy with salad. Any leftover can be a sauce for your dinner later that night. Dessert is homemade popsicles, made from mangoes and hemp milk. While you are cooking, your kid might draw a picture of a rabbit eating a round carrot at the dinner table…

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One Comment leave one →
  1. April 30, 2011 11:10 pm

    Off to look up “sunchokes”! Never heard of them! xo m.

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