Sunchoke soup with caramelized shallots and roasted enoki mushrooms
yields: 4 main course servings
Ingredients
Crispy Roasted Enoki Mushrooms
- 1 bunch of enoki mushrooms, 7oz package
- 1 tablespoon extra virgin olive oil
Caramelized Shallots
- 3 cups sliced shallots, about 4-5 shallots
- 2 tablespoons coconut oil
- 1 tablespoon extra virgin olive oil
Sunchoke soup
- 3½ lbs sunchokes, peeled* and chopped into ½-inch pieces (*Like with potatoes, you don't have to peel them, but your soup will just turn out a bit gray.)
- 1 large leek, white part only, coarsely sliced
- 1 large yellow onion, peeled and coarsely sliced
- 5 cloves garlic, peeled
- 1 tablespoon extra virgin olive oil
- 4 cups vegetable or chicken broth
- 4 cups unsweetened almond milk
- 1 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves
INSTRUCTIONS
Crispy Roasted Enoki Mushrooms
- Preheat the oven to 325ºF.
- Toss the enoki mushrooms in olive oil and spread them out in a thin layer on a parchment-lined baking sheet (make sure they aren't overlapping very much or they will steam instead of getting crispy).
- Bake for 15 minutes and then rotate the baking sheet. Cook for another 20 minutes until golden brown and crispy. (Sometimes I cook them for a bit longer, so if yours still don't seem crispy after this much time, give them a couple more minutes).
- These can be made ahead of time and stored for up to a week in an airtight container in the refrigerator. I just zapped them in the microwave for 10-15 seconds to reheat.
Caramelized Shallots
- Heat the coconut oil and olive oil in a large skillet over medium-low heat.
- Add the shallots and reduce heat to low. Continue cooking, stirring only every few minutes, until the shallots have browned and are just a bit crispy. Note: they'll continue to get crispy once removed from the heat.
- Set aside.
Sunchoke Soup
- Preheat the oven to 375ºF (or use the same preheated oven as the mushrooms and cook for a bit longer).
- Toss the sunchokes, leek, onion, and garlic cloves in olive oil and spread out on a parchment-lined baking sheet. Bake (along side the mushrooms) for 20-25 minutes, until the sunchokes are soft when pierced with a fork, stirring occasionally to rotate vegetables.
- Meanwhile, caramelize the shallots.
- Combine the roasted vegetables, broth, almond milk, and salt in a large heavy-bottomed pot and bring to a boil.
- Continue cooking for about 10 minutes, until the sunchokes are easily broken apart when pierced with a fork.
- Use an immersion blender or transfer to a food processor to purée the soup until smooth.
- Serve in a bowl topped with caramelized shallots, crispy roasted enoki mushrooms, and a sprinkling of fresh thyme leaves.
Notes
Adapted from Plentytude
