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Sunchoke and Nettle Soup

Yield

Yield: 4-6 Servings

Ingredients

  • 1½ lbs sunchokes, washed and cut into ¼ inch pieces, store in ice water until needed
  • 4T butter
  • 1 green garlic, washed and cut into ¼ inch pieces
  • 1 small onion, medium diced
  • 3¼ cups vegetable or chicken stock
  • ½ bunch nettles, washed and any tough stems removed
  • 2 cups heavy cream
  • Salt and pepper to taste
  • ½ bunch of chives, sliced thin for garnish

Instructions

  1. Melt the butter in a medium saucepot over medium heat. Add garlic and onion. Sweat until softened for about 4 minutes.
  2. Drain the sunchokes, add to the pot, and cook for 1 minute.
  3. Add the stock and simmer until the sunchokes are soft, for about 30-40 minutes.
  4. Add the nettles and simmer for 5 minutes.
  5. Take off the heat and add the cream. Blend with a hand blender or in a regular blender until smooth.
  6. Return to heat and bring up to a simmer. Season with salt and pepper. Garnish with chopped chives.

Notes

Recipe sourced from a previous Harmony Valley Farm Newsletter.

 

 

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Organic Nettles
Organic Nettles
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