Posted: May 9, 2012 4:46 PM
Updated: May 9, 2012 5:41 PM
TUCSON - Today on News 4 at 4, our Food Contributor, Jennifer English, has returned after a fabulous trip to Vancouver, Washington. That trip provided the inspiration for today's dish: a Sunchoke Cappuccino Soup.
The sunchoke is a Jerusalem Artichoke - though it's not from Jerusalem, and it's not an artichoke. It's actually a species of sunflower native to eastern North America. Here's the recipe:
2 lbs SUNCHOKE (32.00 oz)
1 cup WATER (16.00 fl oz)
1 cup MILK 2% 16.00 fl oz
1 cup CREAM 16.00 fl oz
SALT to taste
toss sunchokes in vegetable oil, season with salt
roast sunchokes in a single layer on high heat with convection
when sunchokes are cooked through, (soft when pierced with fork),
add them and any roasting liquid to pot, then
add milk to cover, and bring to a simmer.
simmer uncovered for 10-20 min
puree while hot, pass through fine chinoise (strainer)
finish with heavy cream if necessary to adjust consistency
season to taste
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