Creamy Asparagus and Sunchoke Soup
When asparagus makes its debut at my localfarmers’ market, I know that spring has officially sprung. Time to trade in thewinter squash and hearty root vegetables and make way for the lighter, greenerfoods that help us detox and recharge. Sunchokes, also known as Jerusalemartichokes, are rather unfortunate looking, but it’s worth getting past theirhomely, knobby exterior. They have a slightly nutty, artichoke-like flavor thatis subtle when combined with the stronger flavor of asparagus. They can also beshredded into a salad or roasted, so save a few for another day. You’ll bepleasantly surprised at the creaminess of this soup without the use of anydairy products—the sunchokes and oats help smooth out the texture and give theillusion of a cream-based soup.
Ingrediënten
- 1 tablespoon extra-virgin olive oil
- 1 leek white and light green parts only, rinsed well and chopped
- 3 sunchokes scrubbed and chopped into small pieces
- 1 bunch asparagus ends trimmed, chopped into 1-inch pieces
- 1 quart mushroom broth
- 1 cup water
- ⅓ cup certified gluten-free rolled oats
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructies
- Drizzle the oil into a large saucepan or stockpot.
- Add the leek, stir until well coated with oil, and sauté over medium heat until soft.
- Add the sunchokes and asparagus and sauté for 2 to 3 minutes.
- Add the broth, water, oats, and salt.
- Bring to a boil over high heat, reduce the heat to medium-low, and simmer for 15 to 20 minutes.
- Carefully transfer the soup in batches to a food processor and blend until smooth and creamy.
- Reheat on the stove top as needed and season with the pepper.
- Both asparagus and sunchokes contain inulin, an indigestible form of fiber that acts as a prebiotic and may help with inflammation in the gut.
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