This creamy and comforting soup combines the earthy flavors of sunchokes with the subtle sweetness of fennel, creating a delightful blend of flavors. Perfect for a cozy night in or as an elegant starter for a dinner party.
Ingredients: 1 lb sunchokes, peeled and chopped. 1 fennel bulb, chopped. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup heavy cream. 2 tablespoons olive oil. Salt and pepper to taste. Fresh fennel fronds for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the sunchokes, fennel, onion, and garlic. About 8 to 10 minutes, or until the vegetables are soft. Put in the vegetable broth and raise the heat. After 15 to 20 minutes, the vegetables should be very soft. Blend the soup until it's smooth, either with an immersion blender or by adding small amounts at a time to a blender. Add the heavy cream and season with pepper and salt to taste. Add fresh fennel fronds on top and serve hot.
Prep Time: 15 minutes
Cook Time: 35 minutes
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