Tuesday, February 1, 2011

More fun with sunchokes

Now that I'm working at Bastyr University, I'm trying to familiarize myself a little more with food allergies and other special diets, and what better place to start than blogs?

One of the first I'd ever heard of is Gluten-Free Girl, who in addition to being local, was one of the first people who brought celiac disease and other gluten-intolerance issues to the mainstream. It certainly helps that her husband is an amazing chef who once owned the Madison Park restaurant Impromptu, where we were able to take a friend who also has celiac disease on a rare a fear-free meal for her birthday.

Between the amazing creations by the Gluten-Free Girl and her husband, I don't think they're missing the gluten much. Take, for instance, this Potato-Sunchoke Soup with Homemade Chile Oil, which I just had to try after perusing her blog for something else entirely.

Of course, I took the very lazy way out (I nixed the chile oil and the straining), and will share that version with you.

Potato-Sunchoke Soup
2 T. olive oil
2 oz. prosciutto, sliced
1 onion, chopped
3 cloves garlic, minced
1 lb. sunchokes, scrubbed and cut in chunks
2 lbs. potatoes, peeled and cut in chunks
5 c. chicken stock
1/2 c. cream
2 T. lemon juice
1/4 t. nutmeg
Salt and pepper, to taste

Heat olive oil in a Dutch oven then add prosciutto and stir until crispy, about 4-5 minutes. Remove prosciutto to a plate lined with paper towels, then stir in onion and garlic. Cook until soft, about 5 minutes, then add sunchokes and continue stirring for another 5 minutes. Add potatoes and stir to coat, then pour in broth. Bring to a boil; cover and simmer for 30 minutes.

Puree soup in batches in a blender, then pour into a new pot. Add cream, and stir to heat through. Then add lemon juice and nutmeg and stir again. Add salt and pepper to taste.

Serve each bowl with the crispy prosciutto sprinkled on top.

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