Sunchoke and potato soup
- 500gr sunchokes, peeled and cubed
- 250gr potatoes, peeled and cubed
- 200gr hazelnuts, toasted and chopped
- 150gr mascarpone
- 1 litre vegetable broth
- 2 cloves of garlic, chopped
- 1 spring onion, chopped
- a handful of fresh thyme
- some butter
Melt some butter in the pan and bake the onion, garlic, potatoes, sunchokes and thyme shortly. Add the vegetable stock and bring it to a boil. Leave the soup simmer for about 30 minutes or until the potatoes and sunchokes are soft. Purée the soup with a handheld mixer and add some marscarpone to it. I find this a very tasty and creamy soup which doesn't need additional salt if you already have added some to your broth.
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