Tag Archives: sunchokes

Roasted Sunchoke Bisque













Roasted Sunchoke Bisque

It’s not too often when I walk through the produce section of my favorite market and find something that I have never seen before…  Sunchokes.  If you could have heard me when I saw them for the first time…  “What in the heck are those things?!”  Knowing how I operate, I went ahead and bought a little more than a pound of the sunchokes not knowing how to prepare them or if I was going to even like them.  They were new, different and I really wanted to try them.













Raw Sunchokes

As soon as I got home with my prize, I started some research.  According to Wikipedia, it is the tuber portion of a specie of sunflower that is native to the North American continent.  Seriously?  I am thinking to myself why is it that nobody told me about this?  The sunchoke tubers look similar to knobby little potatoes or ginger roots.  From what I read, they can be prepared a variety of ways including raw in salads, steamed, or baked.  I decided to oven roast my sunchokes and make a creamy Roasted Sunchoke Bisque.  My Roasted Sunchoke Bisque has a hint of sage and a wonderful earthy flavor.  It’s a creamy hearty soup well suited for a cold winter afternoon.  Enjoy!  Tessa


  • 1 pound whole sunchokes
  • 1 medium onion
  • 1 tsp. olive oil
  • a few pinches salt and pepper
  • 2 Tbls. flour
  • 2 Tbls. canola oil
  • 1 quart chicken stock (or good quality vegetable stock)
  • 1/2 tsp ground sage
  • 1/4 tsp. white pepper
  • salt to taste

Preheat oven to 375 degrees.  Begin by scrubbing the sunchokes under cold water with a stiff brush.   Slice into 1/4 inch slices.  Peel and cut onion into quarters.  Grab an oven proof dish and add the sunchokes and onion. Toss with olive oil and sprinkle with salt and fresh cracked pepper.  Place in oven and cook for about an hour or until fork tender.  In a medium sized sauce pan make a roux with the flour and canola oil.  Cook the flour in the oil on low heat until a very light golden color.  Add the stock, the roasted sunchokes and onion, sage, white pepper and salt.  Take an immersion blender and puree until smooth.  Cook for an additional 10-15 minutes until thickened.  Add stock if needed.  Makes about  6 servings.