- 3 tablespoons butter
- 1 pounds sunchokes (also known as Jerusalem artichokes), skin-on, scrubbed, and cut into 1/2-inch disks
- 1 medium onion, finely diced (about 1 cup)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 4 cups vegetable stock
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper
- ¼ cup sour cream
- 1 envelope micro sunflower
- Melt butter in a medium saucepan over medium-high heat, swirling constantly until it is a deep brown and has a nutty aroma, about 1 1/2 minutes. Add sunchokes and stir. Cook, stirring occasionally, until sunchokes are well browned on all surfaces and starting to lightly char, about 10 minutes. Add onions and garlic and continue to cook, stirring occasionally, until softened, about 5 minutes longer. Add vegetable stock and bring to a boil, reduce to a simmer and cook until the sunchokes are tender, about ten minutes.
- When all vegetables are fork tender, carefully transfer to a blender and blend on high with the lid on until very smooth. Reduce to low speed and pour in ½ cup heavy cream, adjust seasoning and viscosity with salt, black pepper, and vegetable stock as needed. Refrigerate until ready to use.
- To assemble and serve, Transfer soup back to a sauce pot and heat thoroughly. transfer to preheated bowls and top with sour cream and sunflower sprouts. Serve immediately.
Substitutions From Dr. Amy Sapola:
- For Brown Butter https://notnotnutritious.com/
- For the heavy cream, I'd recommend using an unflavored milk alternative like unsweetened cashew or almond milk (caution on getting too hot, don't want it to "break" and no longer look creamy, best to add right at the end OR could soak about 1/4 cup of cashews overnight then blend in a high-speed blender with 1/2-1 cup water (added slowly to heavy cream consistency), then add a pinch of salt, the recipe only calls for 1/2 cup of heavy cream so would have a little left over for coffee the next morning, again would just add this right at the end to avoid it breaking ;)
- For the sour cream use vegan sour cream.