Roasted Sunchoke (Jerusalem Artichoke) Soup

• 1 pound or 450 g sunchokes (Jerusalem artichokes)
• 1 sprig fresh rosemary or 1 tsp dried
• 1 Tbsp olive oil
• 1/2 onion, thinly sliced
• 1 clove garlic, thinly sliced
• 1 Tbsp butter or olive oil
• 1 cup vegetable or chicken stock
• 1 cup whole milk

1. Wash and scrub your sunchokes very well.
2. I leave the skin on because I like the earthy flavor, but you can peel it off if you want a smoother texture and cleaner white color.
3. Preheat your oven to 400F/200C.
4. Cut the sunchokes into bite-sized chunks and toss with a little salt and pepper, and about 1 Tbsp olive oil.
5. Roast in the oven for about 30 minutes or until they start to turn brown and a bit crispy.
6. Meanwhile, heat about 1 Tbsp butter or olive oil in a heavy pot and saute the onions and garlic on medium-low until soft and translucent (about 10 minutes).
7. Add the roasted sunchokes to the pot and pour in 1 cup of stock - it should just cover the sunchokes.
8. Bring to a boil then turn to low and cover with lid.
9. Simmer for 20-30 minutes until the sunchokes are nice and soft.
10. After 20-30 minutes, add 1 cup of milk to the pot and cook on low for another 5 minutes.
11. (NOTE: If you don't have a food processor or mixer/blender of some kind, mash the sunchokes with a fork or masher before adding the milk. )
12. If you have a food processor/mixer, blend the soup into a smooth consistency.
13. Add a little more milk or stock if it's too thick.
14. Adjust the taste with salt and pepper.
15. Serve into bowls and garnish with parsley or chives.
16. Enjoy!

artichokes, rosemary, olive oil, onion, clove garlic, butter, vegetable, milk

Taken from cookpad.com/us/recipes/234462-roasted-sunchoke-jerusalem-artichoke-soup (may not work)