Roasted Sunchoke, Apple, and Onion Soup
Roasted Sunchoke, Apple, and Onion Soup takes around 45 minutes from beginning to end. This recipe serves 12. For $2.03 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 14g of fat, and a total of 189 calories. A mixture of sunchokes, onion, apple, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 3 people have tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It can be enjoyed any time, but it is especially good for Autumn. Not a lot of people really liked this hor d'oeuvre. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad.
Ingredients
sunchokes
1.5 pounds
onion
0.5
apple
1
vegetable stock
12 servings
olive oil
12 servings
s&p
12 servings
Cooking in Steps
-
1Preheat oven to 400 degrees
oven -
2Peel sunchokes (best you can but don't obsess) and cut into die-sized pieces
jerusalem artichoke
-
3Large dice onion
onion
-
4Slice apple in half lengthwise and core
apple
-
5Toss all three in olive oil and place on a sheet pan on the bottom rack
olive oil
frying pan -
6Set timer for 20 mins and then shake pan
kitchen timer
frying pan -
7After that, shake and check more frequently
-
8Remove apples when soft and let cool then peel
apple
-
9Leave sunchokes and onion in until some of the onion start to char
jerusalem artichoke
onion
-
10Add roasted vegetables to 4 cups liquid (stock)
vegetable
stock
-
11Heat until sunchokes are soft; they may already be from the roasting
jerusalem artichoke
-
12Puree in blender
blender
