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Season Stepp: Try farmer's market sunchoke in a creamy potato soup Comment By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted Apr. 8, 2015 at 2:18 PM Updated Apr 8, 2015 at 2:21 PM By Season Stepp More Content Now Posted Apr. 8, 2015 at 2:18 PM Updated Apr 8, 2015 at 2:21 PM » Social News Native to America, the sunchoke is a gnarly-looking little tuber, similar in appearance to fresh ginger. It is also known in some parts as a “Jerusalem artichoke,” although it is neither from Jerusalem nor an artichoke. Its plant is actually a type of sunflower. It is believed the “Jerusalem” term was a mispronunciation of an Italian word referring to a sun-facing flower, and the cooked tuber does have a flavor similar to that of the artichoke, hence the misnomer. Add the Jerusalem artichoke TO the list of trendy foods with kale and pork belly tacos. In recent years, sunchokes have returned to popularity. They are now found at farmers’ markets around the country and can be purchased seasonally at upscale specialty markets such as Whole Foods. The sunchoke is delicious when eaten raw, with a texture somewhere between a water chestnut and an apple, with a flavor almost like a jicama-carrot hybrid. Eaten raw they would be delicious in salads or slaws, but when cooked there are even more opportunities. When roasted they become sweet, and when steamed they make a great addition to or substitute for mashed potatoes. The most troublesome aspect of the sunchoke is the skin. Some choose not to peel it at all, which is fine, just be sure to scrub them well if eating them raw. If peeling, use a vegetable peeler for the smoother areas, then use the tip of an average soup spoon to scrape off the papery peel from between the nubbins. If steaming, the peel of the sunchoke can be easily slipped off and removed while still hot. Sunchoke and Potato Soup Ingredients: Olive oil 2 leeks, trimmed, rinsed and thinly sliced 2 sprigs fresh thyme, leaves chopped Kosher salt 1 large baking potato, peeled and diced 1 1/2 pounds sunchokes, peeled and thinly sliced 1 1/2 cups vegetable stock, plus more as needed 1/2 cup heavy cream (optional) Freshly ground black pepper 2 teaspoons lemon juice, plus more as needed 1/2 cup crispy bacon matchsticks 3 tablespoons chives, thinly sliced into rounds Heat a medium-sized soup pot over medium heat. When hot, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the leeks or onions, thyme, and a generous pinch of kosher salt. Cook, stirring occasionally, until golden brown and beginning to caramelize, about 10-15 minutes. Add the potatoes and sunchokes. Add vegetable stock and bring to simmer, adding more stock if needed to keep the vegetables covered. Cook until the potatoes and sunchokes are tender, about 20-25 minutes. Working in batches if needed, transfer to a blender, add cream, and puree until very smooth. Taste and adjust with kosher salt, freshly ground black pepper, and lemon juice. Taste again, adjust as needed, and serve hot garnished with crispy bacon and chives. Spartanburg (S.C.) Herald-Journal columnist Season Stepp can be reached at [email protected] By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted Apr. 8, 2015 at 2:18 PM Updated Apr 8, 2015 at 2:21 PM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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