This is my time for long-form experimental cooking.
I have long been a soup master -- I can make a big pot filled with odds and ends from the fridge that will feed my housemates for a week. I make my own vegetable stock, saving scraps from veggies (instead of composting them, onion heels, kale spines, withered leaves of fresh herbs, etc. etc. all go into a container in the freezer until I'm ready to make a batch) and adding aromatics to make unique, flavorful, and practically FREE broth. My staple soups include a potato & leek, a spicy red lentil & tomato, miso udon, a more newly discovered tom kha gai and more. Tonight, with elements missing to make any of those, I experimented with what I had in the pantry. The goal: a classic vegetable soup with the Jerusalem artichokes as a unique twist.
|Jerusalem artichokes (or sunchokes) come in all sorts of interesting shapes!|
1-2 Tbsp. olive oil
7 cloves of garlic
1 cup lentils
6 cups vegetable stock (approx.)
dried herbs, whatever kind you like
5 stalks celery, save the leaves
6-8 Jerusalem artichokes
|Celery & sunchokes patiently waiting to be boiled|
|Lentils simmering with the onions, garlic, and broth|
|Right after adding the chopped veggies|
UPDATE: It's sweet & delicious!!