In case you have Jerusalem artichokes (aka sunchokes) and don’t know what to do with them, here’s what I decided to make with my own turnips, Jerusalem artichokes, leeks, onions, and garlic. I made a few modifications, including adding turnip greens and not peeling anything (I’m lazy if not anything). I would make this again so, but alas, I’m out of turnips for now. Could always buy some at the local farmer’s market.
YIELD: 6 to 8 servings
1 leek, trimmed
1 small onion, coarsely chopped
1 garlic clove
1/4 cup extra virgin olive oil, plus more for drizzling
Fine sea salt
2 1/2 cups water
2 1/2 pounds turnips diced plus greens
1 1/4 pounds sunchokes, diced
2 tart apples, cored, and diced
Coarsely ground black pepper or Aleppo pepper
Medium-coarse sea salt
1. Cut leek lengthwise in half and rinse well. Finely chop leek together with onion and garlic.
2. Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek mixture and cook, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add a pinch of salt and 1/2 cup of water. Bring to a gentle simmer, reduce heat to medium-low, and cook until water is almost completely evaporated, about 15 minutes.
3. Add turnips, artichokes, apples, and remaining 2 cups of water. Cover and simmer until apple is soft and flavors have blended, about 30 minutes more.
4. Puree soup using an immersion blender until smooth. Add salt to taste. Serve drizzled with oil and sprinkled with a grinding of pepper and with salt, if desired.