Roasted Sunchoke Soup with Caramelized Shallots is a warm and cozy dish that is great for a cold night. Soup tastes nutty from the sunchokes, which are also called Jerusalem artichokes. Caramelized shallots give it a sweet touch. This soup is creamy and filling, and it's good for people on the keto diet.
Ingredients: 1 lb sunchokes, scrubbed and sliced. 2 tbsp olive oil. 4 shallots, thinly sliced. 4 cups chicken or vegetable broth. 1/2 cup heavy cream or coconut cream for dairy-free option. Salt and pepper to taste. Fresh thyme leaves for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. Spread out sliced sunchokes on a baking sheet after tossing them with 1 tablespoon of olive oil. Roast for 25 to 30 minutes, or until soft and slightly browned. Put the last tablespoon of olive oil in a large pot and heat it over medium-low heat. To make the caramel, add the sliced shallots and cook, stirring every now and then, for about 10 to 12 minutes. When the shallots are caramelized, add the sunchokes that have been roasted. Put in the broth, raise the heat, and cook for 10 minutes. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Add the heavy cream or coconut cream and mix it in. Add salt and pepper to taste. Add fresh thyme leaves on top and serve hot. Enjoy your tasty Roasted Sunchoke Soup that is low in carbs and high in fat.
Prep Time: 15 minutes
Cook Time: 40 minutes
Victoria Heights Elementary
